Ingredients:

Beef (bong ghost)
Oil
Onion
Laziza Nehari Mix
ginger and Garlic Paste
Flour
Warm Water

Ingredients for garnish:

Ginger
Green Chillies
Green Coriander (dhania)
Lemon

Ingredients for bhagar
Oil

Preparation:

1. First boil ghost in water on the stove (ask butcher to cut ghost into big pieces) add ginger and garlic paste. Let the ghost keep boiling until the ghost is tender and soft. (This process will take up to 1- 1 ½ hours but it will also depend on the ghost.)
2. When the ghost is tender and soft in another pot put a little bit of oil and add Laziza Nehari Mix. Only put the meat in. (DO NOT THROW THE WATER AWAY) Mix properly. After mixing add half of the water that was in the pot with the ghost. (STILL DO NOT THROW AWAY THE REST OF THE WATER).
3. To the water that was left over add 2 or 3 tablespoons of flour and mix. Mix properly so there are no big balls of flour left.
4. Than add the flour and water mix to the other pot with the ghost and masala’s.
(WHEN ADDING THE MIX TO THE OTHER POT MAKE SURE THE STOVES TEMPERATURE IS REALLY HIGH OR THE MIX WILL TURN IN TO BALLS AS SOON AS IT TOUCHES THE GHOST AND MASALA, AFTER ADDING PUT THE STOVE ON SIMMER)
Mix properly. The flour and water mix will add a thickness to the dish. After doing this process leave the stove on simmer for 30- 40 minutes. After a little while keep stirring or the mix will turn into balls.

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