Ingredients
The following ingredients have 4 Servings
- Beef - 2 lbs (1 kg cut into cubes)
- Shallot onions - 10/ Onion - 1 big (sliced)
- Tomato - 1 (pureed/chopped))
- Ginger Paste - 2" piece
- Garlic Paste - 8-10 cloves
- Green Chilies - 3
- Curry Leaves - 2 strings
- Coconut Oil - 4 tbsp
- Spice Mix
- Coriander Seeds - 3 tbsp
- Peppercorns - 3/4 tbsp
- Fennel Seeds - 2 tbsp
- Cumin seeds - 1 tbsp
- Dry red Chilies - 10
- Cloves - 6
- Cinnamon Stick - 1 small stick
- Cardamom - 5
- Star Anise - 1
- Curry Leaves - 2 strings
Instruction
- Dry roast all the ingredients under 'spice mix' in medium low flame till all the spices give a nice aroma and turns lightly golden brown.
- After it cools down, grind it to a coarse powder.
- Mix this with the beef along with required salt, turmeric powder, ginger paste, garlic pate, tomato puree and finely chopped green chilies.
- Put this beef with all the spices into a pressure cooker with very little water and let it cook for 2-3 whistles till the meat turns tender. (Note : - If you do not have a pressure cooker, cook it in a big vessel for about 40 minutes or until meat is tender.)
- After the pressure comes down, open the cooker. Switch on the flame again.
- Add some fresh curry leaves and sliced onions to the cooked beef and let it cook on medium high heat till all the liquid evaporates.
- Add oil little by little and continue frying till it becomes dry and dark brown in colour.
- All the masala, sliced onions and curry leaves will also get fried and get stuck to the beef. This forms a yummy coating around each beef piece.
