Beef Rezala

Ingredients

• 500 g Beef
• 120 g Yogurt
• 2 tbsp Ginger Garlic Paste
• 2 pcs Onion
• 4 tbsp Mustard Oil
• 2 pcs Bay Leaf
• 4 pcs Green Cardamom
• 1 pcs Cinnamon Stick
• 4 pcs Clove
• 0.5 tsp Black Pepper
• 0.5 tsp White Pepper
• 25 g Cashew Nuts
• 1 tbsp Poppy Seeds
• 1 tbsp Melon Seeds
• 1 tbsp Ghee
• 4 pcs Green Chili
• 1 tsp Kewra Water
• 2.25 tsp Salt
• 0.5 tsp Sugar
• 330 ml Water

Method

1. In a bowl, combine {beef} with {yogurt}, {ginger_garlic_paste}, {salt} and {white_pepper}. Mix thoroughly so every piece is coated, then let it stand so the dairy gently tenderizes the meat and seasons it deeply.
2. Heat a kadai over medium heat with {mustard_oil} until it reaches the smoke point, then lower the heat slightly. Add {onion} with a small pinch of {salt} and fry, stirring often, until deeply golden and crisp. This builds the sweet base without dark bitterness.
3. Toast {cashew_nuts}, {poppy_seeds} and {melon_seeds} in a dry skillet over low heat until fragrant but not colored, then blend with a splash of {water} into a smooth paste. A fine paste gives the gravy its signature silky body.
4. In the same kadai over medium-high heat, add {ghee}. Lift out part of the fried {onion} for finishing, then add the marinated {beef} in a single layer with the remaining {onion}. Cook, turning and scraping, until the yogurt loses its raw smell, the meat firms up and the fat begins to separate. Add {bay_leaf}, {green_cardamom}, {cinnamon_stick}, {clove}, {black_pepper} and another pinch of {salt}, then bloom until aromatic.
5. Reduce the heat to low and stir in the nut paste from {cashew_nuts}, {poppy_seeds}, {melon_seeds} and the remaining {water}. Add {sugar} and {green_chili}, cover, and simmer gently until the {beef} is fork-tender and the gravy turns pale, glossy and lightly thickened. Stir occasionally so the dairy does not catch on the bottom.
6. Turn off the heat and rest the rezala briefly so the gravy settles. Stir in {kewra_water}, taste and adjust with the last pinch of {salt}, then scatter over the reserved fried {onion}. Serve hot so the sauce stays silky and the aroma of {kewra_water} remains bright.