Afgani kabab my style (steamed)

These kabab need to merinate for at least 24hours (but i did 2days).With fat but without bones,take the beef (1/2kg)pieces and merinate with 3/4cup yougert,1/2tspn chilli powder,1/2tspn turmeric powder and 1tspn hp sauce.Keep it in fridge in normal portion.

After 24hours,bring out from fridge and add 1tspn ginger powder,1tbspn blended peanuts,1tspn vegetable oil,2tbspn mehran kabab masala, 1/2tspn sugar and 1tspn tomato sauce.Now put it to handy adding about 2cup water.( water measurement depends on making beef pieces boil) Keep the flame first 10min.in high flame,later in medium flame.When water will be exhausted and mixture of gravy will be exactly thick,add 1tspn gramflour fried with ghee.move from hobs and serve with some green sauce