• 1 cup oil
• 750 grams beef bong meat
• 1½ tbsp ginger and garlic crushed into pate form
• Nihari masala (home-made)
• 4-5 glasses water
• ½ cup flour liquefied in water (make sure no lumps are formed)

Before serving garnish with following ingredients

• chili oil (tarri) saved while cooking the meat
• lemon juice
• ginger
• green chili
• fresh coriander leaves