Ingredients (Serves 5 – 6)
1. Beef (chuck roast preferred) – 750 gm
Turmeric powder – 1/2 tsp
Pepper powder – 1/4 tsp
Green chilies – 2, diagonally sliced
Garlic – 7 large, chopped
Ginger – 1/2 inch, finely chopped
Curry leaves – 1 sprig
Salt – As required
2. Koorkka / chinese potato – 1.5 cups, halved or quartered depending on size
3. Coconut oil – 2 – 3 tbsp
4. Onion / 30 shallots – 1.5 – 2 cups, thinly sliced
Curry leaves – 1 sprig
5. Turmeric powder – 1/4 tsp
Chilly powder – 1.5 tsp
Coriander powder – 2.5 tsp
Garam masala powder – 1/2 – 3/4 tsp
Pepper powder – 1/4 tsp
6. Salt – To taste
Method
1. Combine beef pieces with the other ingredients numbered 1. Pressure cook for 4 – 5 whistles. Add koorkka pieces and cook for 10 – 15 minutes or for 1 whistle until done (If you are using cooked koorkka pieces, cook only for 5 – 10 minutes) .
2. Meanwhile heat coconut oil in a pan over medium-high heat. Add sliced onion, curry leaves, little salt and saute until light brown. Bring down the heat to low. Add turmeric powder, chilly powder and coriander powder. Mix well and cook for 1 – 2 minutes. Add pepper powder and garam masala powder. Mix well and add the cooked beef along with gravy. Mix well and cook for 6 – 8 minutes over low-medium heat until thick. Switch off. Serve with rice and other side-dishes.
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