Pasinda-E-Khaas

• 2 lb. stew beef
• 1 dozen blanched almonds, finely ground
• 1 Tbsp. poppy seeds, finely ground
• 1 tsp. each ginger/garlic
• 1 tsp. green chili paste
• 1/2 tsp. cayenne pepper (optional)
• 1/4 tsp. cinnamon powder
• 1/2 tsp. clove powder
• 1/2 tsp. black pepper powder
• 1 tsp. salt
• 2 tsp. gram flour (besan)
• 1/4 - 1/2 pkg. Shan Bihari Kabab Masala
• 5 to 6 Tbsp. kiwi paste
• 2 onions, finely sliced
• 3/4 cup oil
• 1/4 cup fresh, thick cream
• 1 cup yogurt
• 1/4 cup lemon juice

1. Cut meat into very thin pasinda-style slices.
2. Wash and drain well. Fry onions in oil until golden. Drain on paper towels; let cool then crush with the back of a spoon.
3. Set aside.

stew beef, blanched almonds, poppy seeds, garlic, green chili paste, cayenne pepper, cinnamon powder, clove powder, black pepper, salt, gram flour, kabab masala, kiwi paste, onions, oil, cream, yogurt, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7921 (may not work)