For Marination:
Beef - 3 lbs
Chilly Powder - 1 tbsp
Coriander Powder - 1 1/2 tsp
Ginger Garlic Paste - 1 tbsp
Fennel Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Salt - to taste
Final Preparation:
Chilly Powder - 1 tbsp
Ginger Garlic Paste - 2 tbsp
Garam Masala - 1/2 tsp
Pepper Powder - 1 tsp
Salt - to taste
Curry Leaves - 2 twigs
Oil - as needed to fry
1. In a pressure cooker, mix the beef with the rest of the ingredients for marination.
2. Pressure cook the marinated beef until it is 3/4 done (may be 2 whistles). No water is needed as there would be enough water coming from the beef.
3. Once the pressure is gone, open the pressure cooker and take one cup of the beef stock.
4. Heat another pan and pour the stock to it.
5. Add Chilly Powder, Pepper Powder and Ginger Garlic Paste to the stock and let it boil.
6. Add the beef to this boiling stock and mix well and let it cook. Add additional stock to this if the beef needs more cooking. Keep in mind we will be frying this too.
7. Check salt and add, if needed.
8. When the beef is almost dry, add the Garam Masala and mix well. Turn off the stove. If you want to avoid fried stuff, the beef can be eaten like this. It would taste great too.
9. Heat oil in a pan for frying and when the oil is hot, fry the beef in batches.
10. Once the frying is done, in the same oil fry the curry leaves and garnish the beef.
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