Ingredients as below:

  1. 12 red chillies (preferably mixed bedki and kashmiri)
  2. 1″ ginger (thick Indian piece preferably)
  3. 5-7 pods of garlic  (Indian preferably)
  4. 1 tsp. Cumin
  5. 1tsp. Turmeric powder/1″ fresh turmeric if available 
  6. 1/2 tsp whole peppercorns 
  7. 1″ cinnamon stick (thick piece)
  8. 7 cloves
  9. 4 green cardamoms 
  10. 1 tsp nutmeg powder
  11. 2 cups water 
  12. Tamrind a small lime size ball soaked in water
  13. 1 tbs. Coconut vinegar
  14. 1 tsp jaggery grated/sugar (Good quality jaggery)
  15. 1 kg. Beef  cut into 1″ chunks washed and drained completely  (Beef/chicken/mutton as per choice)
  16. 1 tsp. Salt 
  17. Oil 3 tbs. (As per choice) 
  18. 1 onion finely chopped 
  19. 1 tomato chopped
  20. 2-3 potatoes peeled, quartered and soaked in salt water.

In the mixer grind items (1-10) with 1/4 cup water to form a paste.  Keep adding water to facilitate grinding the spices.  Repeat the process for 3 times.  Now add the soaked tamarind and grind to form a smooth paste twice more.  Remove the masala in a bowl.  Wash the mixer with the remaining water and keep aside.

In a cooker boil the beef  along with 1 1/2 cups water and 1 tsp. Salt for 3-4 whistles.  Let it  cool completely.  Remove the whistle.  Open the cooker.

In a non-stick vessel add oil.  Add onions and saute till translucent on medium heat. Add tomato and saute well till soft and mushy. Add the potatoes.  Cover and cook for 5 minutes.  Add the beef and fry well, add the ground masala and mix well to coat the beef.    Fry for about 5 minutes.  Add the masala water and beef stock.  Cover and let it cook on a simmer.  Now add vinegar and cook for some time.  Close with the lid and let the vinegar get absorbed into the beef. Add jaggery and cook for 2 minutes.  Close with lid and leave for flavours to mix well. 

Switch off the gas.  Enjoy with  bread/chapattis or rice.  Enjoy.

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