Remove beef the next day, slice in finger lengths and thin pieces.
In a heavy iron skillet, add butter, ghee.
Add sliced meat and cook until it turns brownish.
Add to your taste, cloves, cardamom, cinnamon and all spice.
Check the flavour before adding salt and pepper.
Prepare the following before serving.
Tahini (sesame seed oil) thinned with lemon juice, water and salt.
Crushed garlic is optional.
Also a dish with thinly sliced onions mixed with chopped parsley.
Serve meat warm in a large Arabic bread and surround with small pieces of cut Arabic bread.
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.