shahreaux
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In a large pot add onions just enough oil and garlic take out and blend into puree
Next, add the meat and fry until no longer pink, about 6-8 minutes with salt and ginger garlic
Add onion purée and Bhoon
add ground spices and mix for 4-5 minutes.
Mix yogurt in bowl and add well and add the chopped tomatoes and mix.
Pour in water and cook covered on low-medium heat for 2 hrs.
At this point, the meat should be super tender and the oil should have separated. Add in the green chilli and julienned ginger and give it one last bhunai for a few minutes on medium heat.
Add handful of fried onions
Add water to make desired consistency
Ginger cilantro garnish
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