| 1. | Wash the meat cleanly and put it in a pan and add salt, ginger, garlic and crushed coriander to it and let it cook on a low flame. |
| 2. | Chop onion, potato and tomato and fry them separately in cooking oil. |
| 3. | If the water of the meat dries up, add one and a half to two cups of water and leave it to rot. |
| 4. | When the meat comes to rotting, add fried vegetables and black pepper to it, cover it and cook on low flame for five to seven minutes. |
| 5. | Then add cooking oil and green chillies cut in length and fry well and remove from the stove. |
| 6. | Start this delicious Afghan meat with warm naan. |
