Recipe by Victor Rodrigues
Ingredients:
Ingredients:
1 kg boneless beef (preferably rump with some fat)
6-7 cloves garlic (crushed)
2" ginger (crushed)
2 tsp soy sauce
1 Maggi cube
To grind to a powder:
2" cinnamon stick
6 cloves
8 peppercorns
2 byadgi chillies
To fry:
3 tbsp ghee
1 big onion (sliced)
2 tomatoes (deseeded and sliced)
4 Kashmiri chillies
Steps:
- Wash the meat, pat dry and gently poke holes all over with a fork.
- Grind the whole spices to a powder. Mix it with the Maggi cube, soy sauce, ginger and garlic. Rub it all over the beef thoroughly and let it marinate in the fridge overnight.
- Pressure cook the beef chunk with 1/4 cup water on low flame for 15 minutes.
- Once it cools, carefully slice the beef to desired thickness. Save the broth.
- In a vessel, heat ghee.
- Add the Kashmiri chillies and fry till it changes color. Don't burn.
- Add the onions and fry till brown.
- Add the tomatoes and cook for 5 minutes.
- Add the beef slices and the broth. Cook covered on low flame till the meat is soft and the flavors are combined.
- ENJOY!
Notes:
- If you would like the dish to be semi-dry, cook it for longer to thicken the gravy.