- First wash and chop beef to smaller cubes after which drain it nicely. Meanwhile grind coarsely fennel seeds, cardamom, peppercorns, clove and cinnamon stick. Then marinate the beef pieces using the ground spice mixture, crushed ginger root, crushed garlic clove, vinegar, chilly flakes, turmeric powder, 1 stem curry leaves and enough salt and refrigerate it for around half an hour.
- Then pressure prepare the marinated beef pieces without adding water for around 3 whistles so when pressure is fully released open the oven and prepare uncovered inside a medium-low flame till all water inside it is evaporated and beef pieces become almost dry and it is engrossed in the masala.
- Then heat 1/4 cup of oil inside a pan and add coconut slices and fry in low flame till they become light brown colored and transfer it to some paper towel as well as in the rest of the oil add curry leaves adopted by finely chopped onions and eco-friendly chillies and saute till onions become light brown colored. Adding cooked beef pieces and blend it nicely as well as in medium-low flame continue roasting it till it might be dry and brownish colored. This may take about 15-twenty minutes. Before removing in the flame, mix fried coconut slices.
Note: Chilli flakes can be found in Indian supermarkets or even allow it to be in your own home by crushing the dry red chillies using mortar and pestle.
Enjoy with Grain / Kappa / Parotta / Appam.
Recipe adapted from Lekshmi Nair.