Beef -- 1 kg
Onions -- 1 big onion
Shallots/Pearl onions -- 250 gm
Ginger Garlic Paste -- 2 tsp
Green chillies -- 5 -6
Turmeric powder -- ½ tsp
Chilly powder -- 2 tbsp
Coriander powder -- 1 tbsp
Pepper powder -- 1 tsp
Garam Masala -- 1 ½ + 2 tsp
Curry leaves -- 3 springs
Coconut (thinly sliced) -- ½ cup
Oil -- 2 tbsp
Salt -- to taste
Preparation of Beef Roast:
Cut the beef into cubes and wash them atleast 5 – 6 times under running water.
Marinate the beef with salt, turmeric powder, chilly powder, coriander powder, 2 tsp of garam masala and ginger garlic paste. Keep aside for 15- 20 minutes.
Add finely chopped onions, 2 -3 green chillies and a spring of curry leaves to it and let it cook in a pressure cooker. I cook it for around 5 -6 whistles. Do not add water as water will ooze out of the meat.
Add oil into a pan and fry the thinly sliced pearl onions and rest of the green chillies until the pearl onions are translucent. Add the rest of the garam masala and the sliced coconut and fry well.
Add the cooked beef with the excess water. Let it dry until the required gravy thickness is obtained. Add the curry leaves and pepper powder few minutes before turning off the flame.
This goes well with parotta, puttu, chapathi etc.
You can also let it dry till until the beef is black (not burnt). This goes well with steamed rice and any curry.
Both the way, beef tastes better the next day or the day after.