Ingredients:
1 kg beef
3 cloves garlic, crushed
1 inch gingerroot, crushed
4 dried red chilies, broken
2 -3 peppercorns, crushed coarsely
3 cloves
2 inches cinnamon sticks
1/2 teaspoon cumin seeds
salt
1/2 cup water
2 onions, sliced
1 big tomatoes, chopped
1 teaspoon black pepper
3 tablespoons tomato ketchup ( or to taste)
2 tablespoons tomato puree ( I use it if avlbl) (optional)
1 teaspoon red chili powder ( or less)
1 tablespoon oil
2 tablespoons coriander leaves, chopped
Directions:
Cook the beef with the ginger, garlic, red chillies, peppercorns, cloves, cinnamon, cumin seeds, salt and water in a pressure cooker for one whistle and then 45 minutes on slow.
Let cool.
Slice the roast into thickish slices or chunks.
Strain the liquid discarding the whole spices and other ingredients.
Squeeze out every drop so as not to miss out on any of the flavours.
Now heat oil in a pan.
Fry the onion till dark brown.
I hasten the process by adding a little sugar or 1/2 tsp soya sauce sometimes:0!
Add the pepper powder, as soon as you get the aroma of the pepper powder sauteing add the chopped tomato.
You can add a stock cube (beef) too at this stage but then you have to add less salt while cooking the meat. Add a little good red wine too for that extra depth and flabour.(I add rum but do not settle for it as I do if you can help it ;))
Add the liquid the roast cooked in and bring to a boil and then add the slices/ chunks of roast.
Add the tomato ketchup and the puree and simmer for around 5 minutes till the gravy thickens.
You can help it along with a little cornstarch if need be.
(I don’t) Garnish with coriander leaves.
Servings: 8
Time preparation: 30 min.
Time total: 120 min.