Ingredients:
Beef – 1/4 kg (about 2 palm sized, 1 1/2 inch thick pieces)
Onions – 2 –3 cups (thinly sliced)
Green chillies – 2 (slit lengthwise)
Ginger garlic paste – 1 tablespoon
Curd – 2 tablespoon
Chili powder – 1 tablespoon
Turmeric – 1/2 teaspoon
Pepper powder – 1/2 teaspoon
Fennel powder – 1 tablespoon
Garam masala powder – 1/2 teaspoon
Curry leaves – 2 sprigs
Salt – to taste
How to:
Marinate meat with ginger garlic paste, curd, chili powder, turmeric powder, fennel powder, pepper powder, garam masala, and salt. Refrigerate for about 2-3 hours.
In a heavy bottomed pan/pressure cooker, add about 1/4 cup oil. When the oil becomes hot place the pieces of meat in it and cook on one side till it browns then flip it over and cook the other side. When the meat is browned on both sides, add the onions to the pan and mix well so that it gets coated with the masala that’s stuck to the bottom of the pan. Also add the curry leaves and green chillies. Cover and cook on a low flame for about 1 hour, keep mixing the curry every 15 minutes and cook till the meat is well done. Let the meat rest for about 15 minutes before you serve. Serve with pulao, appam or mashed potatoes.
Serves 2
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