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  • Cut 1 kg meat into medium pieces add 4-5 onions (cut into square pieces), 2 pods garlic slit, 1 large piece ginger (cut fine), 5-6 green chillies (slit), 2 tablespoons vinegar, 2 tablespoons tamarind juice, 3-4 tablespoons Boston’s Baffat Masala Powder, salt, a few cloves and cinnamon and mix well.
  • Add water and cook till tender over medium flame.