Description
Try cooking beef in a more interesting way than you’re used to.
Ingredients
Scale
For beef masala:
- 2 tbsp green cardamom pods
- 6 tsp fennel seeds
- 1 tsp cloves
- 1 1/2 tsp cumin seeds
- 4 dried red Byadgi chilies
- 4 dried Sanam chilies
- 2” piece cinnamon stick
For marinating beef:
- 2 lbs chuck beef cut into 1.5” cubes
- 1 red onion, finely diced
- 2 Thai green chilies, finely diced
- 1 rounded tbsp grated ginger
- 1 rounded tbsp crushed garlic
- 1 sprig curry leaves (approximately 15 leaves)
- 1 1/2 tbsp coriander powder
- 2 tsp red chili powder
- 3/4 tsp turmeric
Reamining ingredients:
- 1 tbsp + 1 tbsp coconut oil
- ½ cup water
- ½ cup fresh or frozen coconut slices
- 3 sprigs curry leaves
- 4 cloves of garlic, thinly sliced
- 10 large shallots, thinly sliced
- Black pepper
- Pinch of jaggery or dark brown sugar
Instructions
- Prepare the beef masala by dry roasting all the masala ingredients, cooling, and grinding to a coarse powder. You will have extra that you can store in a tightly sealed container for the next time you prepare this recipe.
- To marinate the beef, place your beef cubes in a container and sprinkle with 1 1/2 – 2 tablespoons of the meat masala. Stir to evenly coat with the spices. Then add the remaining marinating ingredients, stirring until they are all evenly distributed. Cover and refrigerate several hours, preferably overnight if possible.
- Once ready to prepare the recipe, remove the beef from the refrigerator and let sit out for approximately 30 minutes to remove the chill.
- Use an Instant Pot or pressure cooker to first cook the marinated beef. If using an Instant Pot, place the beef cubes into the inner pot along with 1/2 cup water, close the lid and pressure cook for 25 minutes.
- Once cooked, let the pressure naturally release. This will take approximately an additional 20+ minutes. Once pressure is released, open the lid and separate the released liquid from the beef cubes. Retain the liquid for the next step and set aside the cooked beef for later.
- Heat a large flat bottomed pan. Add 1 tablespoon coconut oil. Once heated , saute the coconut slices until lightly golden. At this stage, add the curry leaves, followed by the sliced shallots and salt. Saute for 2 minutes before adding the sliced garlic.
- Continue sauteing until lightly golden, stirring occasionally. At this stage, pour in the reserved beef juices from the pressure cooker and simmer together until the flavors combine and the color darkens. Sprinkle in the black pepper (if using) and the jaggery/brown sugar.
- Place in the cooked beef and toss together to coat with the sauce. Taste and add salt as needed.