Materials- For 1 kg of Khasi meat – 4 onions, 4 cloves of garlic, 1 tablespoon of ginger paste, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of turmeric, cardamom like Andaj, big cardamom, cinnamon, clove ginger broken, 1-1.5 teaspoon of green chilli powder, 1-1.5 teaspoon of Kashmiri green chilli powder, 4 tablespoon of curd, 2 tbsp tamarind balls, mustard oil for cooking as required, 1 tbsp ghee, salt to taste, sweet, 1 cup liqueur tea without sugar

Recipe: Marinate the meat with ripe papaya batter for 4-6 hours. Heat mustard oil in a large pan and add dry chillies, bay leaf, bay leaves, cardamom, cloves, cinnamon. When a nice smell comes out, add the chopped onion. When the onion turns golden, add the meat. Add salt with it. After 10-15 minutes of cooking, the meat will change color and start turning black. But the meat should be stirred evenly so that it does not sit on the bottom. Then add 1 cup of hot water. And the pot should be covered. Then reduce the gas completely. Cook like this for 2 hours. Sometimes you have to open the cover and shake it. Mix ginger, garlic paste, green onion paste, cumin together in a bowl. Heat 2 spoons of mustard oil in another vessel and add the mixture to it. Then pour it over the meat and shake it well.

Then mix the green chillies and curd in it. And cook for half an hour. Then the oil will start to release from the meat. Then add a cup of liqueur tea without sugar in it. Then spread garam masala on the meat and turn off the gas.