- For Raisha Gosht
- Beef Fillet : 500 gm (boneless beef medallions or Pasande)
- National Turmeric Powder : quarter teaspoon
- National Ginger & Garlic Paste : 1 teaspoon each
- National Iodized Salt : half teaspoon
- Charcoal for koyle-ka-dum : 1 inch piece
- Oil for koyle-ka-dum
- For Masala
- Oil : half cup
- Dried Red Chili (whole) : 5-6 round pods
- Peanuts (chopped) : 1 tablespoon
- Curry Patta (fresh curry leaves) : 4 leaves
- Tomatoes (chopped) : 2
- National Seekh Kabab Masala : 2 tablespoons
- Yogurt : half cup
- National Chinese Chili Sauce : 2 tablespoons
- National Chili Garlic Sauce : 2 tablespoons
- National Iodized Salt : to taste
For the Masala
In a deighchi put the beef, National Turmeric powder, National Ginger Paste, National Garlic Paste, National Iodized Salt and 1.5 cups of water. Bring to a full rapid-boil.
Turn the heat low and cook with the lid covered till meat is tender ( breaks at touch).
Strain the meat and shred finely.
Give it koyle-ka-dum and keep aside.
Heat oil in a sauce pan and add whole dried red chilies, peanuts and fresh curry patta.
Once they start to crackle, add the tomatoes, National Seekh Kabab Masala, and yogurt. Cook until the tomatoes soften.
To this add National Chinese Chili Sauce, National Chili Garlic Sauce, the shredded beef you had kept aside, and National Iodized Salt if required. Do bhunai.
Serve as it is, or spread on a paratha to make a roll.