Beef Pepper Roast

Ingredients

1.  Beef – 500 g,  cleaned and cubed

To Marinate

2. Ginger-garlic paste – 2 tsp

    Pepper powder -  2 tsp

   Turmeric powder – 1/2 tsp

    Garam masala powder – 1.5 tsp

    Lime juice – 1 tsp

    Salt  -  As required

For the Masala

3. Coconut oil -  2 – 3 tbsp

   Mustard seeds – 1/2 tsp

   Coconut cuts / thenga kothu – 1/4 – 1/2 cup

   Pearl onion – 1/4  cup, thinly sliced

   Onion – 1 large, chopped

   Ginger – 1 tsp, finely chopped

   Garlic -  1 tsp, finely chopped

   Green chilies – 2, slit

   Tomato – 1 small, cubed

    Curry leaves – A handful

4.  Coriander powder – 2.5 tsp

    Kashmiri chilly powder – 1 tsp

    Pepper powder – 2 tsp or as required (Adjust according to your spice tolerance)

    Garam masala powder – 1.5 tsp

5. Salt – To taste

Method

1. Marinate the cleaned beef cubes with the ingredients under “To marinate” for at least 1/2 hr. Pressure cook the marinated beef adding 1/4 cup water for 3 – 4 whistles or until soft, at medium heat.

2. Mean while heat oil in a pan. Splutter mustard seeds and fry the coconut cuts until light brown. Saute pearl onions, onions, ginger, garlic green chilies, salt and curry leaves. When onion starts turning golden, add tomato. Fry until soft.

3. Add the masala powders numbered 4 and saute until their raw smell is completely gone. Add cooked beef along with any gravy and mix well. Check for salt. Stir well until dry, adding oil if necessary. Serve with porotta / chapathis / naan/ rice.