Ingredients:

• 700 gm dry meat (beef)
• 200 gm fresh tomatoes
• 200 gm green pepper
• 200 gm Onions
• 50 gm crushed garlic
• 50 gm tomatoes paste
• 100 ml cooking oil
• 2-3 tablespoons Aromat
• Salt and black pepper to taste

Method:

• 1. Prepare the Dried Meat: Select the dried meat of your choice. If the dried meat is hard, consider soaking it in water for a few hours or overnight to soften it.
• 2. Boil: Place the dried meat into a pot until it becomes soft and tender. While boiling, add salt to season the meat. Adjust the salt quantity to your taste. Optionally, you can also introduce spices.
• 3. Frying the Tenderized Meat: Once the meat reaches the desired tenderness, remove it from the pot. Drain any excess liquid. In a skillet or frying pan, heat a generous amount of traditionally made ghee or cooking oil over medium-high heat. When the oil is hot, add the tenderized dried meat pieces. Fry them until they develop a golden-brown, crispy exterior.
• 4. Add Fresh Chili and Onions: While the meat is frying, finely chop fresh green chili, and kapana spice or Aromat adjusting the quantity according to your spice preference. Dice the onions into small pieces to add flavour and texture. Once the meat is fried to your desired level of crispiness, add the fresh chili and onions to the pan. Sauté them briefly until the onions turn translucent and the chili releases its aroma.
• 5. Fry Until Ready: Continue frying the meat, chili, and onions together until they are fully combined, and the flavours melt together harmoniously.
• 6. Serve with pap