If you are using premade beresta, fry all the spices from clove to bay leaves in 2 tablespoon oil, about 2-3 minutes.. Else, use the same oil to fry the spices that you used to make beresta.
Mix the fried spices and beresta and grind in a food processor or in a mortal and pestle. Set aside.
Pour the remaining oil in the pan. Add meat, half the ground spice and all the other ingredients. Stir and cook in medium heat till the water from the beef almost dries up, stirring occasionally.
Once the beef is cooked and tender, add the remaining powdered spices.
Cook for another 8-10 minutes till oil separates in very medium-low heat.
Notes
Beef releases a lot of water while cooking. Depending on the quality of beef, you may need to add water to make the beef tender. When cooking with beef in the US, I usually do not add water. Use your judgment here. When serving, you may garnish with additional beresta.
Recipe by WithASpin at https://withaspin.com/2014/09/26/hari-kabab-recipe/