- 2 lbs beef cut into small cubes
- 2 tbsp thinly sliced garlic pieces
- 1 tbsp thinly sliced ginger pieces
- 1 tsp fat free mayonnaise
- 2 tbsp vinegar
- 1/2 cup thinly sliced coconut pieces (available frozen in Indian grocery stores)
- 2 cups thinly sliced onions
- lots of curry leaves (not really optional, but I made it without these)
- salt to taste
- 2 tbsp oil
- 2 tbsp coriander seeds
- 10 dry red chillies
- 1/2 tsp black peppercorns
- 1 tbsp fennel seeds
- 2 cloves
- 2 cardamom pods
- 1′ cinnamon stick
To roast and grind
- Heat a skillet and dry roast the ingredients under to “to roast and grind” section. Grind these to a smooth powder in a spice grinder or a coffee grinder.
- Place the beef pieces in a pressure cooker. Add the spice powder, garlic, ginger, coconut, mayonnaises and vinegar and mix well. Keep it marinated for about 15 minutes. Add 1/4 cup water and pressure cook for about 8 minutes after the first whistle.
- (If you don’t have a pressure cooker, add about a cup of water and cook in a pan with a tight lid, occasionally stirring to make sure that the bottom doesn’t burn. Cook for about 20 minutes till the beef pieces are tender. )
- In a large frying pan, heat the oil and add the onions and curry leaves. Add salt to taste and saute till the onions start to brown.
- Stir in the cooked beef mixture to the pan, and saute on medium heat for about 15-20 minutes till it is completely dry.