Preparation Time : 10 minutes + 2 hours for marination
Cooking Time : 20 minutes
Serving : 4 members
Description
I got this recipe from my husbands cousin sister Babitha . We need very few ingredients to prepare this dish . It’s yummy and easy to make . You can substitute mutton incase you don’t like beef .
Ingredients
Ingredients | Quantity |
|---|---|
| Beef | 1/2 kg ( boneless cut into small cubes ) |
| ginger garlic paste | 1 tea spoon each |
| chilli powder | 2 tea spoons |
| salt | to taste |
| vinegar | 1 1/2 table spoon |
| fennel powder | 1 teaspoon |
| coconut oil | 4 table spoon |
| curry leaves | 1 strand |
Method
- Marinate beef in ginger garlic paste , chilli powder , fennel powder , vinegar and salt to taste for 2 hours . Pressure cook the marinated beef ( about 3 whistles )till cooked .
- Do not add water to the beef while cooking , as water will ooze out from the meat . Reduce the water in the cooked beef to a gravy consistency .
- Heat coconut oil in a non – stick kadai . Add the curry leaves , once they splutter pour the beef gravy in .
- Then roast the beef till all of gravy is reduced and gets to a nice tender crispy roast in very low heat . only then , you get a tender textured beef with a crisp cover . Serve hot .
