Beef Indad Curry - Alice Pereira Mai

Recipe by Alice Pereira Mai

















Ingredients:
1 kg beef (cut in cubes)
3 medium potatoes (cubes)
2 carrots (cubes or roundels)
1 tbsp vinegar (optional)
2 tbsp sugar
1/2 tbsp salt 

For grinding:
3 large onions
8-10 dry byadgi chillies
4 green chillies
1" ginger
6 cloves garlic
1 tsp jeera
12 peppercorns
1/2 tsp turmeric
1" cinnamon
2 cardamom
4 cloves
marble size tamarind
handful raisins
handful mint

For seasoning:
1 large onion (sliced)
3 tbsp ghee

Steps:
  1. Grind the masala into a very fine paste and keep aside.
  2. Wash the potatoes, cut it and keep it in water and keep aside. 
  3. Cut the beef into cubes. Wash well and drain. 
  4. In a pressure cooker, add the beef with 1/2 tbsp salt, 1 tbsp vinegar and water (should be 2" above meat level in the cooker) and cook for 1-2 whistles. Turn the flame to simmer and cook for 15 minutes, then turn up the flame and cook for 1 more whistle and turn off the gas. Let it cool. 
  5. Once cooled, open the lid, add the potatoes and carrots. Cook for 5 minutes.
  6. Separately, in a non stick vessel, heat 3-4 tbsp ghee. Add onion and brown them (Don't burn).
  7. Add the ground masala and fry well till the oil separates. 
  8. Add 1/2 cup of water to the grinder jar and pour masala water and bring to a boil.
  9. Add cooked beef, potatoes and carrot with the stock and bring to a boil. The gravy should be semi-thick, not too watery so add stock according to the desired consistency.
  10. Check for salt and adjust if needed.
  11. Add 2 tbsp sugar (adjust to taste). 
  12. ENJOY!