STEP 1

• Mix all step1 ingredients and cook in a pressure cooker for 25 minutes. If no pressure cooker use a kadai and cook for 1 hour or until the meat is cooked soft.

• Once the meat is cooked soft, keep aside.

STEP 2

• In a pan add cooking oil or olive oil. Once the oil is hot add mustard seeds. After mustard seeds sizzles, add thin and small chopped onions, cinnamon stick, curry leaves (if available), green chilli (sliced in the middle). Also add dried  red chilli, cloves and salt( 1/2-1 teaspoon).

• Stir well by maintaining medium flame.

• Cover and cook for 5 minutes. 

• After 5 minutes take the lid off and stir for another 10 minutes until the onion starts to turn golden colour.

• Once the onion starts to turn golden colour  ( after 10 minutes), add nutmeg powder, turmeric powder, chilli powder, cardamon powder, garam masala, kashmiri chilli powder, coriander powder, ginger paste, garlic paste and tomato puree or paste.

• Then mix for 2 minutes

• After 2 minutes add tomato chopped into small.

• Then stir for 2 minutes.

• Add 1 tablespoon cooking oil or olive oil.

• Stir again.

• Add the cooked beef with little broth (50ml-100ml).

• Once the water completely evaporates add 1 tablespoon of cooking oil, coriander leaves and crushed black pepper.

• For better taste serve after an hour. The colour goes more darker after 1 hour. The picture has been taken immediately after finished cooking. You can also watch full video recipe below. Comments and feedback always welcome.