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:
- Grind the masala into a very fine paste and keep aside.
- Wash the potatoes, cut it and keep it in water and keep aside.
- Cut the beef into cubes. Wash well and drain.
- 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.
- Once cooled, open the lid, add the potatoes and carrots. Cook for 5 minutes.
- Separately, in a non stick vessel, heat 3-4 tbsp ghee. Add onion and brown them (Don't burn).
- Add the ground masala and fry well till the oil separates.
- Add 1/2 cup of water to the grinder jar and pour masala water and bring to a boil.
- 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.
- Check for salt and adjust if needed.
- Add 2 tbsp sugar (adjust to taste).
- ENJOY!