Place the 600 g boneless beef in a mixing bowl.

Add red chili powder, Kashmiri red chili powder, ground coriander, ground turmeric, garam masala, ground cumin, chaat masala, and salt to the beef.

Add ginger garlic paste, plain yoghurt, lemon juice, fried onions, and coriander leaves to the beef.

Mix the beef thoroughly until it is evenly coated in the yoghurt and spice marinade.

Cover the bowl and marinate the beef for 60 min.

Heat the cooking oil in a heavy pan over medium heat.

Add whole cloves, whole black peppercorns, green cardamom pods, and the black cardamom pod to the hot oil.

Fry the whole spices for about 30 seconds until they sizzle and become fragrant.

Add all the marinated beef to the pan and stir to combine it with the tempered spices.

Cover the pan and cook over low heat for 30 min, stirring every 5 min to prevent sticking.

Uncover the pan and cook for 10 min, stirring until the beef is tender and the masala is thick and coats the meat.

Slice the green chilies and chop the remaining coriander leaves.

Transfer the Bhuna Gosht to a serving bowl and garnish with green chilies and coriander leaves.