This is a Pakistani preparation. It's easy and tasty. Here, I have used the pressure cooker to cook the meat. You can cook it in a heavy deep bottomed pan or kadai as well. This recipe has beef but mutton can also be used. It looks saucy and creamy; tastes delicious too!!
Preparation time - 30 minutes marination+10 minutes
Cooking time - 40 minutes
Ingredients :
Beef - 1 kg, undercut, cut into cubes
Onions - 4, finely sliced
White vinegar - 1/4 cup
Ginger-garlic paste - 1 tbsp
Green chillies - 3-4, finely chopped
Lemon - 1, juice
Yoghurt - 1 cup
Coriander seeds[dhania] - 4 tbsp
Cumin seeds[ jeera] - 2 tsp
Thymol seeds[ajwain] - 1/2 tsp
Red chilli flakes - 1 tsp
Black pepper powder - 1 tsp
Oil - 1 cup
Salt - to taste
Coriander leaves - 1/2 cup, finely chopped
Method :
1. Wash and cut the meat into cubes. Marinate the meat with vinegar, ginger-garlic paste and salt. Keep it aside for 30 minutes. Blend coriander, cumin and thymol seeds to a fine powder.
2. Heat 1/4 cup oil in a kadai, add the sliced onions and saute till they turn brown. Put them on an absorbent paper and keep aside.
3. In the same kadai, add the meat cubes and stir fry them till they turn brown at the edges.
4. In a pressure add the remaining oil, keep the heat high. Add the yoghurt, coriander,cumin and thymol powder, red chilli flakes, pepper powder and salt. Stir continuously for 5-6 minutes.
5. Add half the lemon juice and mix well. Now add the fried meat, browned onions and finely chopped green chillies. Mix well
6. Add 1 cup water, mix well and close the lid. Cook for 4 whistles and simmer and cook for 20 minutes. Take off from heat. When the pressure is fully released open the lid and give it a quick stir.
7. If there is liquid, open and cook on high heat till the liquid evaporates. While cooking, add half the quantity of the chopped coriander leaves and stir.
8. Take the thick gravy into a serving tray and garnish with remaining coriander leaves. Serve hot with naan, roti or parathas.
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