Beef Pepper Roast
Ingredients
1. Beef – 500 g, cleaned and cubed
To Marinate
2. Ginger-garlic paste – 2 tsp
Pepper powder - 2 tsp
Turmeric powder – 1/2 tsp
Garam masala powder – 1.5 tsp
Lime juice – 1 tsp
Salt - As required
For the Masala
3. Coconut oil - 2 – 3 tbsp
Mustard seeds – 1/2 tsp
Coconut cuts / thenga kothu – 1/4 – 1/2 cup
Pearl onion – 1/4 cup, thinly sliced
Onion – 1 large, chopped
Ginger – 1 tsp, finely chopped
Garlic - 1 tsp, finely chopped
Green chilies – 2, slit
Tomato – 1 small, cubed
Curry leaves – A handful
4. Coriander powder – 2.5 tsp
Kashmiri chilly powder – 1 tsp
Pepper powder – 2 tsp or as required (Adjust according to your spice tolerance)
Garam masala powder – 1.5 tsp
5. Salt – To taste
Method
1. Marinate the cleaned beef cubes with the ingredients under “To marinate” for at least 1/2 hr. Pressure cook the marinated beef adding 1/4 cup water for 3 – 4 whistles or until soft, at medium heat.
2. Mean while heat oil in a pan. Splutter mustard seeds and fry the coconut cuts until light brown. Saute pearl onions, onions, ginger, garlic green chilies, salt and curry leaves. When onion starts turning golden, add tomato. Fry until soft.
3. Add the masala powders numbered 4 and saute until their raw smell is completely gone. Add cooked beef along with any gravy and mix well. Check for salt. Stir well until dry, adding oil if necessary. Serve with porotta / chapathis / naan/ rice.
1. Beef – 500 g, cleaned and cubed
To Marinate
2. Ginger-garlic paste – 2 tsp
Pepper powder - 2 tsp
Turmeric powder – 1/2 tsp
Garam masala powder – 1.5 tsp
Lime juice – 1 tsp
Salt - As required
For the Masala
3. Coconut oil - 2 – 3 tbsp
Mustard seeds – 1/2 tsp
Coconut cuts / thenga kothu – 1/4 – 1/2 cup
Pearl onion – 1/4 cup, thinly sliced
Onion – 1 large, chopped
Ginger – 1 tsp, finely chopped
Garlic - 1 tsp, finely chopped
Green chilies – 2, slit
Tomato – 1 small, cubed
Curry leaves – A handful
4. Coriander powder – 2.5 tsp
Kashmiri chilly powder – 1 tsp
Pepper powder – 2 tsp or as required (Adjust according to your spice tolerance)
Garam masala powder – 1.5 tsp
5. Salt – To taste
Method
1. Marinate the cleaned beef cubes with the ingredients under “To marinate” for at least 1/2 hr. Pressure cook the marinated beef adding 1/4 cup water for 3 – 4 whistles or until soft, at medium heat.
2. Mean while heat oil in a pan. Splutter mustard seeds and fry the coconut cuts until light brown. Saute pearl onions, onions, ginger, garlic green chilies, salt and curry leaves. When onion starts turning golden, add tomato. Fry until soft.
3. Add the masala powders numbered 4 and saute until their raw smell is completely gone. Add cooked beef along with any gravy and mix well. Check for salt. Stir well until dry, adding oil if necessary. Serve with porotta / chapathis / naan/ rice.
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