Ingredients (Serves 5 – 6)
Recipe courtesy – Adapted from Suriyani Cookery by Bava R Lukose
1. Beef – 750 – 900 gm, cut into medium cubes and rinsed well
2. Cloves – 4
Cinnamon stick – 1/2 inch
Fennel seeds – 3/4 tsp
Ginger – 1 inch piece, roughly chopped
Garlic – 5 large cloves, roughly chopped
Shallots / kunjulli – 5 – 6
Whole black pepper corns – 1 tsp
Turmeric powder – 1/2 tsp
Chilly powder (medium spicy) – 1.5 tsp
Coriander powder – 1 – 1.5 tbsp
Curry leaves – 1 sprig
Salt – to taste
2. Vinegar – 2 tsp
Water – 1/4 cup
3. Potato – 2 medium, cut into medium pieces
4. Coconut oil – 2 tbsp
Shallots – 1/2 cup, thinly sliced (or big onion – 1/2 cup, sliced)
Garlic – 2 large, sliced
Curry leaves – A few
Method
1. Grind all the ingredients numbered 2 to a fine paste.
Put the beef pieces in a pressure cooker and add the ground paste, salt, 2 tsp vinegar, few curry leaves and 1/4 cup water. Mix well. Cook for 4 – 5 whistles or until soft and done. Open the lid after 10 – 15 minutes when the presssure releases. Bring to a boil and add potato pieces. Cook for 3 – 4 minutes until potato pieces are 3/4 th done and switch off.
2. Heat 2 tbsp coconut oil in a pan over medium-high heat. Add shallots, a pinch of salt and cook until lightly browned. Add garlic and cook for a minute or two. Add beef along with the gravy and a few curry leaves. Cook over medium or medium-high heat until water is mostly evaporated and potatoes are cooked well (do not over cook), about 6 – 8 minutes. Check for salt. Add a pinch of garam masala powder if required. Switch off. Serve with rice or porotta.
Beef and Potato Roast is a post by Yummy O Yummy