Beef Filling

• 4 dried red chiles, stemmed
• ½ teaspoon cumin seeds
• 2 cloves

Finely grind the dried chiles, cumin, and cloves in a spice/coffee grinder. Combine with the nutmeg and mace and set aside.

Heat the oil in a wok or karhai or a wide heavy skillet over medium heat. Add the shallots, ginger, and spice mixture and cook for about 5 minutes, or until the shallots are softened. Add the meat and salt, stirring to break up an