1: Pressure cook beef boti with ginger garlic paste, salt, and water on high for 30 minutes and drain, reserving 1 cup of broth.
2: In a large pan, heat oil and add boiled meat with additional ginger garlic paste and halved tomatoes. Cover to steam the tomatoes.
3: After 5 minutes, remove the lid, discard tomato skins, and mash the tomatoes.
4: Add chopped cilantro, chopped chilies, whole chiles, yogurt, and heavy cream. Stir in spices and cook for 5-6 minutes until oil separates.
5: Add garam masala, kauri methi, julienne ginger, and kala namak. Adjust seasoning as needed.
6: Continue stirring until oil fully separates, then add more cilantro, julienne ginger, garam masala, black pepper, butter, and lemon juice.
7: Serve hot with naan or chapatti.
