Pasanday By Chef fauzia

2 lbs. of Round STeak (cut into pieces)
1 medium Onion (thinly slIced)
2 tsp. of Crushed Red Pepper Flakes (Kooti Lal Mirch) (or to taste)
1/2 tsp. of Ground Black Cumin (Kaala Zeera)
1/2 tsp. of Ground Cloves (Long)
1/2 tsp. of Turmeric Powder (Haldi)
2 tsp. of Salt (or to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lasan)
1 cup of Plain Yogurt
1 1/2 tbsp. of Lemon JuIce
3/4 cup of Cooking Oil

For Garnish:
4 Fresh Green Chillies (Hari Mirch)
A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania)
(chopped)

METHOD:

1) In a medium bowl, combine yogurt, ginger paste, garlic paste, pepper flakes, cumin, cloves, turmeric, and salt. Mix in beef until beef is evenly coated. Set aside for 15 minutes.

2) Heat oil in a large skillet over medium-high heat. Fry onion until they are translucent and golden brown. Remove 1 tablespoon of onion, and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until it is cooked and tender, about 25-30 minutes. Continuously check every 10 minutes, and keep adding a little bit of water if necessary (to prevent burning). Pour in lemon juice, and simmer for 10 minutes. Garnish with fresh coriander/cilantro leaves, green chillies, and reserved fried onion.