1Cook meat slowly in kettle until it releases some of its fat, then brown on
both sides. Sauté onion and garlic until onion is tender, about 3 minutes.
2Stir in cumin, tomato paste, water, chilies, salt and pepper. Bring to boil.
Lower heat. Cover. Simmer until meat is tender, about 2 hours.
3Cut meat into
thin slices. Divide among 4 or more boilable bags for freezing. Spoon gravy
into bags, leaving space in bags for expansion in freezing. Freeze. May be
stored in freezer up to 1 month. To cook, put bags in boiling water; boil
for 40 minutes. Serves 4
Source: My Old Recipes