Ingredients:

1 kg beef fillets (preferably undercut)
kg tomatoes (chopped)
1 tea spoon garlic paste
2 tea spoon ginger paste
2 tea spoon ground red chilies
4 big green chilies (cut lengthwise)
3 table spoon oil
1 tea spoon salt

Preparation:

Apply the ginger garlic paste and salt to the beef fillets and leave aside. Heat oil in a karahi, add the ground red chilies and fry to a brown in color. Then add the chopped tomatoes and cook it for a while. Then add the beef fillets and cook till the fillets are tender. When water dries up, fry the fillets for a few minutes and remove from fire. Heat one tablespoon oil and fry green chilies into it. Put the chilies on the cooked fillets and serve hot with naan.

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