Beef/Mutton Pepper Curry - Rosy aunty

Recipe by Rosy Pinto

Beef Pepper Curry

Ingredients:

1 kg beef with a little fat (cut into bite sized pieces) 
2 medium onions (sliced)
3 medium potatoes (scraped, washed and quartered)
1 tomato (chopped)
2" ginger (chopped)
8-10 big cloves garlic (chopped)
2 green chillies (slit)
1 1/2 tbsp ground pepper powder 
1 tbsp cumin powder
1/2 tsp turmeric powder
1" cinnamon stick (broken into pieces)
4 cloves
3-4 tbsp oil or ghee
1 1/2 tsp salt
handful of coriander leaves (chopped)
2-3 tsp vinegar (optional)

1/2 - 1 tsp sugar (optional)

Steps:

1. Wash beef with water 3 to 4 times, drain the meat using a colander and keep it aside.
   
   
2. Heat ghee in a non-stick vessel. 
3. Add cinnamon and cloves and saute for a minute on medium flame.
4. Add ginger, garlic and green chillies and fry for 1 minute.
5. Add onion and fry till it turns light golden (do not burn).
6. Add pepper powder, cumin powder and turmeric powder and fry well.
7. Add chopped tomato and cook till it is mushy.
8. Add beef and fry for 5 minutes. 
9. Add 2-3 cups of hot water and cook covered on medium - low flame, stirring occasionally. 
10. When the beef is half cooked, add salt and vinegar. If desired, add extra pepper and continue cooking till it is almost done. Add additional hot water, if required. Keep in mind that this dish is semi gravy.
11. Add potatoes, mix well and cook covered till done.
12. If desired, add sugar.
13. Garnish with chopped coriander leaves.
14. ENJOY!

Notes:

• Prepare this dish with mutton with bones and marrow (preferably Australian mutton)
• Cook in a pressure cooker to save time and gas.
• Cooking meat on low flame and adding water in between makes the gravy thick and tasty.
• Adjust pepper and ghee according to your taste.