Recipe by Maizy Pinto
Ingredients:
3-4 potatoes (cut into medium cubes)
2-3 tbsp sugar
To pressure cook:
1 kg beef (wash, clean and cut into 1/2" pieces, d)
1 small tomato (chopped) *optional
1 small onion (sliced)
salt to taste
For grinding:
3 onions
4 green chillies
1" ginger
5 cloves garlic
1 tsp jeera
1/4 tsp peppercorns
5 short round red chillies (motwi mirsang)
4 cloves
2 cardamoms
1" cinnamon
2 tsp khus khus
1/2 tsp turmeric powder
1/2 bunch coriander leaves
marble size tamarind
For seasoning:
3 tbsp ghee
1 large onion (sliced)
Steps:
- Wash beef and drain excess water.
- Transfer the meat to the pressure cooker with onion, tomato and salt and 2 cups of water. Pressure cook for 1 whistle on high flame for 1 whistle. Then reduce the heat and keep it on simmer for 15 minutes and turn off the gas. Once it cools, check if the meat is cooked. Add potatoes and cook till potatoes are 80% soft and keep aside.
- Grind the onions, green chillies, ginger, garlic, garlic, jeera, peppercorns, red chillies, cloves, cardamoms, cinnamon, khus khus, turmeric powder, coriander leaves and tamarind to a fine paste.
- In a non-stick cooking vessel, heat 3 tbsp ghee.
- Add the sliced onion and fry till it is light brown.
- Add the ground masala and fry till the raw smell goes and the oil separates.
- Add the cooked meat and potatoes with any remaining stock.
- Cook for 6-7 minutes and mix well.
- Add 2-3 tbsp sugar. Taste and adjust salt if required.
- Serve with apam, panpale, dosa or rice.
Notes:
- Variation: Pressure cook the meat without tomato. Instead, add 1 tbsp vinegar or juice of 1 lime.