- Beef - 1 kg ( I have used bone in beef)
- Carrots - 2 medium sized scraped and cut into big pieces
- Potatoes - 2 medium sized peeled and cut into big cubes
- Thick coconut milk - 2 cups
- Green chillies - 7 slit + 1 cut at a diagonal
- Onion - 3 sliced
- Ginger - 1 inch piece chopped
- curry leaves - 1 spring
- Garlic - 1 pod peeled and chopped
- Corriander powder - 1 tbsp (optional - I have used it )
- Vinegar - 2 tbsp
- salt - to tatse
- whole spices - 4 cardamom, 4 cloves, 2 pieces cinnamon stick , 1/2 tbsp whole peppercorns, 1 star anise , 1 bay leaf
- crushed black pepper - 1 tsp
- Oil - 1 tbsp
Heat a frying pan and add the oil and onion,ginger,garlic,green chillies that are slit and curry leaves and stirfry until the onions ate translucent.
Add in the Corriander powder if you are using it now .
Stir well , and add in the beef pieces , salt to taste and vinegar .
Mix well and cook - you can pressure cook it for 1 whistle and then open the cooker and add the potatoes and carrots (Adding it at the same time as beef will overcook the veggies)
If not using pressure cooker - cook it covered in a frying pan , check in between if it gets dry add 1/2 cup of water and cook until meat is cooked , then add the carrots and potatoes and cook until they are cooked too .
You can cook up to this point and then refrigerate the curry for later use .
Before serving - add the coconut milk and the diagonally sliced green chilly and crushed black pepper and bring to a slight simmer ( Do not boil after adding the thick coconut milk)
Taste for salt and sourness - add more salt or vinegar and crushed pepper as needed .
Serve with Appam, puttu,bread,idiappam etc.