Ingredients:

• For the stew:
• 3/4 kg – Beef pieces -with a few bones.
• 1 – medium Onion chopped
• 2 – dry Red Chillies
• 3- Cardamoms
• 1 inch stick – Cinnamon
• 1- Bay Leaf
• 1 tsp- Garlic Ginger paste
• 2 – Tomatoes chopped
• 1/2 tsp – Turmeric powder
• Oil
• Salt to taste
• For the masala:
• 1 – medium Onion chopped
• 4 tbsp – grated Coconut
• 1 inch stick – Cinnamon
• 3 – Cardamoms
• 4 – Cloves
• 3 dry Red Chillies
• 1 tsp – cumin
• 1/2 tsp – peppercorns
• 2 tbsp- Coriander seeds
• 6 Cloves – Garlic
• Optional spices:
• 2 tbsp – Poppy Seeds
• 1/2 tsp – ajwain
• 1 tsp – fennel
• For the gravy:
• 1 – medium Onion chopped
• 1 large – Potato cut into medium size cubes.
• 1/4 cup – Tomato paste
• 1 tbsp – of Tamarind pulp
• 1/4 tsp – grated Nutmeg
• Oil
• Salt to taste.

Method:

1. For the stew:
2. Heat 2 tbsp oil in a pressure cooker or thick-bottomed pan and fry the onions till brown.
3. Add the whole spices, turmeric, salt and tomatoes – fry well.
4. Add the washed meat fry well till it evenly changes colour from pink to brown.
5. Add enough water and cook till the meat is tender (1 whistle on high and 40 mins simmer in a pressure cooker).
6. For the masala:
7. Heat a pan, dry roast the chopped onion to light brown.
8. Add the coconut and fry till brown, stirring well and then, dry roast all the other ‘masala’ spices on medium heat.
9. Grind well, with some water to a smooth paste.
10. For the gravy:
11. Heat 2 tbsp oil in a thick-bottomed non-stick vessel and fry onion till brown.
12. Add the masala, add the tomato paste saute, add the potato cubes and some of the stew liquid.
13. Cook covered, till potatoes are done.
14. Add the meat and remaining stew, along with some nutmeg, salt and tamarind pulp.
15. Simmer for a few minutes and serve.

Recipe courtesy of Lil’ Chef