Directions

• In a wok, at medium high heat, add the beef along with a tablespoon of ghee. Stir occasionally until the meat has browned (approx. 10 min)
• Add ginger and garlic, stir for a minute until fragrant.
• Add tomatoes, onion, salt and water. Reduce heat to low, cover and cook until meat is tender (1-2 hours)
• Add yogurt, black pepper, ghee and cook for another 10 minutes until the oil separates out and the gravy starts to thicken.
• Add green chilis, increase heat to high, and cook for another 5 minutes until fragrant. Remove from heat.
• Optionally, garnish with julienned fresh ginger and chopped cilantro.
• Serve with hot naan