Ingredients as below:
- 12 red chillies (preferably mixed bedki and kashmiri)
- 1″ ginger (thick Indian piece preferably)
- 5-7 pods of garlic (Indian preferably)
- 1 tsp. Cumin
- 1tsp. Turmeric powder/1″ fresh turmeric if available
- 1/2 tsp whole peppercorns
- 1″ cinnamon stick (thick piece)
- 7 cloves
- 4 green cardamoms
- 1 tsp nutmeg powder
- 2 cups water
- Tamrind a small lime size ball soaked in water
- 1 tbs. Coconut vinegar
- 1 tsp jaggery grated/sugar (Good quality jaggery)
- 1 kg. Beef cut into 1″ chunks washed and drained completely (Beef/chicken/mutton as per choice)
- 1 tsp. Salt
- Oil 3 tbs. (As per choice)
- 1 onion finely chopped
- 1 tomato chopped
- 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.