Directions
- 1Cut beef into bite-sized chunks and marinate with Kashmiri chilli powder, turmeric, salt, pepper, coconut oil, and half a lemon.
- 2Pressure cook marinated beef with 1 cup of water for 7-8 whistles or 25 mins.
- 3Blend garlic, ginger, peppercorns, fennel seeds, a dried red chilli, and salt into a rough paste.
- 4Heat coconut oil in a skillet. Sauté fennel seeds, curry leaves, and sliced shallots until softened.
- 5Add spice mix and cook until golden. Add spices (Kashmiri chilli powder, coriander powder, meat masala, garam masala), diced tomatoes, and cook until oil separates.
- 6Toss in the beef and beef stock. Stir occasionally and let it roast and soak up the spices.
- 7Finish with ground pepper. Serve with Kerala porottas and a squeeze of lemon.
Ingredients
- 1 kilo beef (chuck steak)
- 2 tsp Kashmiri chilli powder
- 1 tsp turmeric
- 0 salt
- 0 pepper
- 1 tbsp coconut oil
- 0.5 lemon
- 1 cup water
- 10 garlic cloves
- 1 inch ginger
- 1 tsp peppercorns
- 1 tsp fennel seeds
- 1 dried red chilli
- 2 tbsp coconut oil
- 1 tsp fennel seeds
- 0 curry leaves
- 10 shallots (or small onions)
- 2 tsp Kashmiri chilli powder
- 3 tsp coriander powder
- 3 tsp meat masala
- 1 tsp garam masala
- 2 tomatoes (or canned)
- 1 cup beef stock
- 0 ground pepper
- 0 Kerala porottas or any flatbread
- 0 lemon
Equipment
knifepressure cookerblenderbig skillet
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