Beef Sukha

Instructions

1. 1. Wash beef & cut into ¾” squares.
2. Mix marinade ingredients with beef & keep aside for 60-90 mins.
3. In a pressure cooker, heat ½ cup oil & add mustard & jeera to splutter with asafetida.
4. Add curry leaves & chopped garlic followed by onions; sauté for 3 mins on high flame
5. Add marinated beef & fry until all pieces become coated with oil & looks brown.
6. Add ¾ cup water & check salt.
7. Close lid & place the whistle
8. Cook for 2 whistles & remove from flame to depressurize fully on its own.
9. Open lid & remove beef pieces with a pasta ladle leaving curry in cooker.
10. Mix beef with ¼ tsp garam masala
11. Add ¼ tsp garam masala to gravy in cooker & boil to reduce water until it thickens.
12. With a hand blender blend gravy in cooker to form a smooth paste (optional).
13. Add beef to curry in cooker & bring to a boil.

For Sukha

1. In a frying pan, fry ¼ cup grated coconut & keep aside
2. Heat 1 tbsp oil in the pan & splutter mustard & curry leaves. Add finely chopped tomatoes & fry until half done.
3. Add beef & fry until oil separates from the curry. Add pepper to taste.
4. Add fried coconut & lime juice just before turning off heat.
5. Garnish with finely chopped coriander leaves & ginger julienne.