Nadan Beef Chilli

Ingredients (Serves 4)

1. Beef – 500 – 600 gm, cut into large cubes
   Salt – 1/4 tsp
   Pepper powder – 1/4 tsp
   Water – 2 – 3 tbsp
2. Ginger-garlic paste – 1 – 1.5 tbsp
   Kashmiri chilli powder – 1 – 1.5 tbsp
   Garam masala powder – 1 tsp
   Red chili paste – 1 tbsp (You can replace it with kashmiri chilli powder)
   Crushed chilli flakes / chathacha vattal mulaku – 3/4 tsp
   Pepper powder – 1/2 tsp
   Corn flour / corn starch – 3.5 tbsp
   Soy sauce – 2 tsp
   Lemon juice / vinegar – 1 tbsp
   Salt – 2 – 3 pinches or as required to taste
3. Oil – To deep fry
4. Green chilies – 8, slit
   Curry leaves – 2 sprigs
   Garlic, skin on – 4 – 5 cloves, crushedMethod

   1. Pressure cook beef adding the remaining ingredients numbered 1 for 2 – 3 whistles (do not overcook).
   
   2. Open the cooker after 15 minutes. Cut the beef pieces into thin strips as shown in the pic below (discard the stock or reserve it for using in gravies).
   
   3. Combine beef pieces with all the ingredients numbered 2.
   
   4. Heat oil in a pan over medium-high heat. Fry beef pieces in 2 – 3 batches for 3 – 4 minutes until browned (do not over fry). Drain on to a paper towel. Fry green chilies, curry leaves and crushed  garlic for a minute or two. Drain on to a paper towel and toss with fried beef. Serve immediately.