Make thin slices of beaf
Hit hammer to make pasande
Add yoghurt, ginger powder2tbsp,kachri powder1tbsp
Haldi, all ingredients and 2big lemon juice in it
Marinate and keep over night cook next day so all itsmasala may absorb in it
Keep in fridge now the next day fry 2meduim onion in 1/4cup oil.
As golden onion add pasande in it keep on medium flame as water comes out put hot 1/2cup ofwater and cover with lid on low flame for 1/2hour.
As water Dry then take of lid and stir spoon in it to dry it and as dry serve to eat, so soft and juicy
.
