beef Chaps
Ingredients:
500 grams beef tenderloin
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon chili powder
1 tablespoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon salt
1/2 cup water
1/4 cup coconut oil
1 bay leaf
2 green chilies, slit
1 onion, sliced
1 tomato, chopped
1/4 cup chopped cilantro
1/2 teaspoon black pepper powder
Preparation
Marinate the beef tenderloin with ginger paste, garlic paste, chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, and water for at least 30 minutes. Heat coconut oil in a pan over medium heat. Add the bay leaf, green chilies, onion, and tomato. Saute until the onion is translucent and the tomato is soft.
Add the marinated beef tenderloin and cook for 5 minutes. Add the remaining water and bring to a boil. Reduce heat to low, cover the pan, and simmer for 30-40 minutes, or until the beef is tender. Remove the lid and cook for 5 minutes to evaporate any excess liquid. Garnish with chopped cilantro and black pepper powder.
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