Add the ginger and garlic paste. Keep stirring until it turns a little brown.
Add in the ground beef and let it cook until all meat is brown.
Add in the salt, ground red pepper and chilli powder.
Keep mixing it until some water is absorbed.
Add in the yogurt. Keep mixing it until almost all liquid is absorbed.
Squeeze one lemon into the meat, add the sliced green chillies and cilantro.
Mix for about 3-5 more minutes. Serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.