INGREDIENTS
1 kg undercut
2 med onions (slice)
6-7 sprigs mint
½ tsp chilli pdr
½ tsp pepper
1½ pod garlic (slice)
3 tbsp vinegar
2 tbsp oil
METHOD
Cut meat into large pieces, ½ inch thick. Marinade in vinegar. Fry onion and garlic for 10 minutes on a low fire, add chilli powder and mint. Raise flame and add meat piece by piece. Add marinade juices and salt. Simmer for 10 minutes.
1 kg undercut
2 med onions (slice)
6-7 sprigs mint
½ tsp chilli pdr
½ tsp pepper
1½ pod garlic (slice)
3 tbsp vinegar
2 tbsp oil
METHOD
Cut meat into large pieces, ½ inch thick. Marinade in vinegar. Fry onion and garlic for 10 minutes on a low fire, add chilli powder and mint. Raise flame and add meat piece by piece. Add marinade juices and salt. Simmer for 10 minutes.
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