Beef Sukka - Rosy aunty

Recipe by Rosy Pinto










Ingredients:

To pressure cook:

1 kg boneless beef
2 tbsp oil
1 1/2 tsp salt
3 cloves
1" cinnamon
1 big onion (sliced) 
1" ginger
4 cloves garlic (chopped)
1 medium to big tomato (chopped)

For the masala:
2 tsp oil
12 bydagi chillies
3 round chillies (motwi mirsaang)
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp pepper corns
1/4 tsp fenugreek seeds
1 big onion (sliced) 
4 cloves garlic
1/2 tsp turmeric powder
A small ball of tamarind
1/2 fresh coconut (approximately 1 1/4 cup) 

For tempering:
3 tbsp ghee or oil (use ghee for better taste and flavor)
2 sprigs curry leaves 
1 medium to big onion (sliced)


Steps:
    Pressure cook the meat
  1. Clean and cut beef into small pieces. Rinse thoroughly and drain all the water.
  2. In a pressure cooker heat oil.
  3. Add cloves and cinnamon and saute for few seconds. 
  4. Add sliced onion and fry until translucent.
  5. Add chopped ginger, garlic and tomato. Fry for few minutes.
  6. Add drained meat and fry for 5 minutes.
  7. Add a little water and pressure cook on medium flame for 15 to 20 minutes depending on the meat. 

    Meanwhile, prepare the masala:
  8. Roast the coconut for 30 seconds and keep it aside to cool.  

  9. Heat oil in a pan.
  10. Add the chilies and roast, stirring constantly for 1 to 2 minutes. Remove and keep it aside. 
  11. Then roast the remaining dry spices and allow it to cool. Powder dry spices and chilies.
  12. Roast the onion and garlic until it starts to change colour.
  13. Grind together powdered spices, roasted onion and garlic, turmeric and tamarind into a smooth paste with little water. Remove the masala and keep it aside. 
  14. Using the same jar pulse the roasted coconut for 10 seconds and keep it ready. 

    Tempering:
  15. Heat ghee in a vessel and fry curry leaves for few seconds.  
  16. Add sliced onion and fry until light brown.
  17. Add the masala paste and fry on medium low flame until the raw smell vanishes and oil starts to separate.
  18. Add the cooked meat and the stock. Mix well and add salt and water if needed.
  19. Bring it to a boil and add the ground coconut, mix well and simmer on low flame for 5 minutes.
  20. Add 1/2 tsp of sugar (optional) mix and switch off the gas. 
  21. ENJOY!