Ingredient

To make qorma:

Beef ½ kg

Onion 3-4 units

Ginger Garlic paste 3 tbs

Red Chilli powder 1 tbs

Coriander powder 1 tsp

Shangrila Worcestershire Sauce 3 tbs

Shangrila Vinegar 1 tbs

Garam masala powder 1 tsp

Turmeric powder ½ tsp

Black pepper (whole) 1 tsp

Yogurt ¼ kg

Oil 1 cup

Salt as per taste

To make curry:

Chickpea flour 200 gms

Sour yogurt ½ kg

Shangrila ketchup 2 tbs

Garlic paste 2 tbs

Red chilli powder 2 tbs

Turmeric powder 1 tsp

Shangrila Lemon Juice 2 tbs

Coriander powder 1 tsp

Cumin seeds ½ tsp

Oil 2 tbs

Salt as per taste

For serving:

Spaghetti (boiled) 1 pack

Shangrila Green Chilli Sauce as per need

Shangrila Imli Ginger Sauce as per need

Onion slices (fried) 2-3 units

Lemon 2-3 units

Coriander ½ bunch

Mint leaves ½ bunch

Garlic (fried) 4-5 cloves

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Preparation

Method

For Qorma:

Marinate the meat in Shangrila Worcestershire Sauce for 30 minutes. Pour oil in a wok and fry the onion in it until brown. Mix garlic and ginger paste in a wok and add beef in it. Mix well and stir properly. Now add water as per need until the meat is tender. Mix spices with yogurt and add into beef. Air tight the wok and put it on low flame. Once the beef is ready, put the wok away.

For Curry:

In a mixing bowl, add chickpea flour, sour yogurt, Shangrila Tomato Ketchup, Shangrila Lemon Juice, red chilli powder, turmeric powder, coriander powder, and salt. In a separate pan, add oil, cumin seeds, red chilli powder, and garlic paste and cook it. Now add the chickpea mixture in it and mix everything well. Leave to cook for a while, then add water. When it comes to boil, leave it on a low flame for 2-3 minutes. Dish out the curry when ready.

For Serving:

Spread the spaghetti in a serving platter. Lay the curry over it and garnish it with fried onion, coriander, mint leaves, sauces and garlic to serve. You can also serve it separately by garnishing it in separate plates.