This recipe is in memory of my maternal grandma who will always hold a special place in my heart. Its been 6 long years since she left us, but, often she comes to me and we have long conversations in the form of dreams. She had some special dishes up her sleeve which is very popular with her grandchildren. Even my hubby often reminiscences about her chicken curry. This is one of the easiest and tastiest beef recipes that I’ve come across.
Cooking is an art, it becomes more joyful when you have the best and high quality products at your service. Different varieties of beef are available in every market. Until recently, I was under the impression that Indian beef cuts are the tastiest. Now, I did not make this claim lightly. After arriving in U.A.E it was difficult for us to get the original taste of beef preparations as we used to get in India. We tried fresh, frozen, chilled, everything but in vain. Finally, one day I was grocery shopping and went to the butchery section for some beef. Although I asked for Indian beef, the guy told me to try their Pakistani beef with bones. For Indian preparations, particularly south Indian preparations, the beef becomes tastier with the presence of bones and bone marrow.
I decided to take a leap of faith at the sight of those fresh red beef chunks kept in the chiller, and eureka!!!! I finally got transferred to my grandmas kitchen with same familiar taste of beef roast. And the fragrance! mmm…since then we have been purchasing fresh Pakistani beef for all the traditional preparations.
Coarsely grind shallots first and keep aside.Then ginger, garlic and chillies.
Place the beef in a pressure cooker. Add the grind shallots, ginger garlic chilli mixture, all the powders, salt, curry leaves, coconut milk and coconut oil to the beef. Marinate thoroughly and keep for 15 minutes.
Pressure cook for 5 whistles or 20 minutes. Switch off the stove and keep until the steam is completely released and cooled. Might take almost half an hour for this.
Slice the onions and saute in coconut oil. Once its pink in colour, add the tomatoes and curry leaves. Saute until the tomatoes and onion are well blended
Then add the cooked meat into this mixture. Mix it thoroughly with sautéed onion tomato mixture. Keep the flame on medium. Keep stirring evenly until the gravy is absorbed and its semi dry.
Can add a dash of coconut oil for the rich aroma.Serve hot with the bread of your choice or plain steamed rice.