Recipe from Instagram
Beef- 1 kg, cut into bite-sized cubes (make sure you get beef with some fat on, makes all the difference)
To marinate and cook
Red onion- 1 medium, finely chopped (really finely chopped)
Ginger- 1 tbsp, crushed or finely chopped
Garlic- 1 tbsp, crushed or finely chopped
Green chilly- 1, crushed or finely chopped
Kashmiri chilli powder- 1/2 to 1 tbsp
Coriander powder- 1 tsp
Garam masala- 1 tsp
Turmeric powder- a bit under 1/2 tsp
Fenugreek powder- 1/4 tsp
Fennel powder- 1/2 tsp
Pepper powder- 1 tsp
Curry leaves- 1 big sprig
White vinegar- 1 tbsp
Coconut oil- 1 tbsp
Salt- to taste
To fry
Coconut oil- 1 tbsp
Fenugreek seeds- 1/4 tsp
Dried red chilly- 2
Curry leaves- a sprig
To garnish
Coriander leaves- a few sprigs, roughly chopped
Pepper powder- 1/2 tsp
Green chilly- 1 or 2 (optional)
Add the beef and all other ingredients to marinate, into a pressure cooker and keep aside for half an hr. If you are short on time, skip this step and continue to the next.
Cook the beef with 1/2 cup water till done.
Heat a frying pan, and add the coconut oil followed by fenugreek seeds, dried red chilly and curry leaves.
Saute for a few seconds and tip in the beef with all the gravy.
On medium high heat, cook the beef till most of the gravy has been absorbed. Keep stirring in between. so it doesnt stick to the bottom of the pan. If it does, then reduce heat.
When most of the gravy has been absorbed, throw in the coriander leaves, pepper powder and green chillies (if using), give it a good stir and enjoy it with some ghee rice.
Notes: I also added a shin bone and its meat to the mix. The bone marrow and flavours are great.
A topside joint would be perfect for this preparation
You can of course increase the green chilli, pepper and red chilli powder according to your taste.
