Beef Pepper roast
ingredients
Beef
Shallots (small onions), sliced or crushed
Onion, sliced
Ginger-garlic paste or crushed
Green chilies, chopped
Curry leaves
Tomato, chopped (in some variations)
Turmeric powder
Coriander powder
Chili powder
Black pepper powder or crushed peppercorns
Garam masala
Fennel powder
Cumin powder
Coconut oil
Salt to taste
Coconut milk (thick), in some variations for richness and to reduce spice
Coconut slices (for roasting, optional)
Preparation
Wash and clean the beef, cut it into pieces, and drain well.
In a pressure cooker or pot, combine the beef with some of the spices (turmeric powder, chili powder, coriander powder, some pepper, ginger-garlic paste, salt), and sometimes chopped onions and green chilies. Mix well and let it rest for some time. Add a little water (or sometimes no water is needed as the beef releases its own moisture) and pressure cook until the beef is tender but not overcooked (usually 3-6 whistles depending on the cooker and meat). Alternatively, cook in a pot until tender.In a separate pan or kadhai, heat coconut oil. Add sliced coconut pieces (if using) and sauté until lightly browned. Then add chopped garlic, ginger, and sliced shallots, and sauté until golden brown. Add curry leaves and green chilies.Add crushed peppercorns (or pepper powder), garam masala, and other spice powders to the sautéed aromatics and cook for a minute. Add the cooked beef to the pan with the spice mixture. If there’s excess liquid in the beef, you might need to dry it out at this stage.Stir-fry the beef and masala mixture, allowing it to roast in the oil until it’s nicely coated and slightly dry or semi-dry, depending on your preference.
If using coconut milk, add it at this stage and cook until it thickens and coats the beef.Garnish with fried curry leaves and sometimes fried onions or coconut slices.
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