Beef Roast

Ajzah:
1/2 kg gosht
4 bari Pyaaz (katti hui)
1 tsp namak
5-6 Lehsan ke jawe
1 1/2 inch Adrak ka tukra
20-25 Sabut kaali mirch
4-5 Dar chini
5 tbsp Sirka
2-3 bari ilaichi
2-3 laung
3-4 tbsp Tayl

Tarqeeb:
Saaray ajzah ko ek sauce pan mein 2-3 cup paani ke saath daal ker 4 ghantay ke liye halki aanch per paknay rakh dein. Aapka gosht pak jaye ga aur ek garha sa sauce bhi ban jaye ga. Phir usi sauce pan mein jo pyaaz aur lehsan hain unko mash kerlein aur adrak aur baaqi garam masala hata dein. Ek baking dish mein pehlay ublay hue matar daalein. Phir uskey oper saara sauce daal dein aur phir uske oper dish ke kinaron per ubley hue Aalo laga dein (Aalo ko chilkay samayt ubalein aur beech mein sey kaat lein). Phir in Aalo per kaafi saari cheese kaddokash kerkey daal dein aur phir kaali mirch aur chutki bhar basil powder bhi daal dein. Ab is pan ko 10 min ke liye 180 degree Centrigade per preheated oven mein bake honay rakhdein jab tak ke saari cheese melt naa hojaye. Bake honay ke baad is mein pakka hua gosht bhi rakhdein.



English Translation:

Ingredients:
1/2 kg meat (mutton or beef)
4 big onion (sliced)
1 tsp salt
5-6 cloves garlic
1 1/2 inch piece ginger
20-25 black pepper
4-5 cinnamin sticks
5 tbsp vinegar
2-3 big cardamoms
2-3 Cloves
3-4 tbsp oil

Method:

Throw in all the above mentioned ingredients in a saucepan with 2-3 cups of water and leave it to simmer for about 4 hrs on low heat. Your meat will get cooked and a thick meaty sauce will be formed(mash the onion and garlic in the saucepan but get rid of the ginger piece and the whole garam masala). In a baking dish, first lay a bed of boiled peas then pour the meaty sauce all over it. Then place the boiled potatoes(these shud be boiled with skin and then cut in half from the middle) around the sides of the dish.Finally throw lots of grated cheese on top of the boiled potatoes.Sprinkle black pepper and just a pinch of basil powder as well.Now bake for 10 mins @ 180 degrees in a preheated oven or until the cheese melts completely to give a golden colour.
At or before serving time arrange the roast pieces in the dish as well.