Beef Roast

Ingredients (17)

• beef500 g
• onion1
• shallots0.5 cup
• turmeric powder0.5 tsp
• salt
• water0.5 cup
• oil2 tbsp
• garlic paste1.5 tsp
• ginger paste0.5 tsp
• tomatoes2
• green chillies3
• curry leaves
• black peppercorns0.5 tbsp
• fennel seeds0.5 tsp
• coriander powder1 tbsp
• chilli powder0.5 tbsp
• garam masala powder0.5 tsp

Method

1. 1

   Dry roast the black peppercorns and fennel seeds until aromatic.

2. 2

   Add the coriander powder, chilli powder and garam masala powder. Roast for 30 seconds over low heat and allow to cool.

3. 3

   Grind to a fine powder and keep aside.

4. 4

   In a pressure cooker, combine the beef, onion, shallots, turmeric powder, salt and water.

5. 5

   Pressure cook for 5–6 whistles, or until the beef is tender. Allow the pressure to release naturally.

6. 6

   Heat the oil in a heavy-bottomed kadai.

7. 7

   Add the garlic paste and ginger paste and sauté until the raw smell disappears.

8. 8

   Add the chopped tomatoes and cook until soft and the oil begins to separate.

9. 9

   Stir in the prepared masala powder and cook for 1–2 minutes.

10. 10

    Add the cooked beef along with any remaining cooking juices.

11. 11

    Add the green chillies and curry leaves.

12. 12

    Cook over medium heat, stirring occasionally, until the gravy thickens and coats the beef.

13. 13

    Continue roasting until the beef is well coated with the masala and lightly caramelised.

14. 14

    Adjust the salt if required.

15. 15

    Garnish with additional curry leaves and serve hot.