Ingredients
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1 lb beef, cut into 1-inch cubes
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1 large red onion, thinly sliced
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4 -6 big garlic cloves, finely chopped
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3 inches ginger, finely chopped
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8 small indian green chilies, slit lengthwise
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12 curry leaves
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1/2 teaspoon black pepper
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1/2 teaspoon fennel seed
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1 inch piece cinnamon stick
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3 cardamom pods
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1/4 teaspoon turmeric powder
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2 bay leaves
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1 1/4 cups coconut milk (i use canned coconut milk)
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3/4 cup water
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salt
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1 medium-large potato, cubed
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1/2 teaspoon red chili powder
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2 tablespoons coconut oil
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4 cloves
Instructions
- Marinate the beef cubes with salt,pepper,4 green chillies,garlic and half the quantity of chopped ginger for half an hour.
- Pressure cook the meat till tender with 1/4 cup water. Reduce the liquid till you get a thin film of gravy at the bottom of the cooker.
- Separately,boil the potato cubes with a pinch of salt,drain and set aside.
- Next,heat the oil in a pan and fry fennel seeds, cinnamon, cardamom, bay leaves and cloves for 30 seconds.
- Then add the onion, remaining green chillies and ginger alongwith 6 curry leaves. Saute till onion turns limp and translucent.
- Add the cooked beef (with remaining gravy),red chilli powder, turmeric powder and potatoes.Stir well.
- Then reduce heat to low and add half cup coconut milk diluted in 3/4 cup water and salt. Cover and cook for 15 minutes.
- Finally, increase to medium heat, add the remaining 1/2 cup coconut milk and bring to a boil.
- Add the rest of the curry leaves and cook on low heat till the gravy is not too runny.