Beef Fry

I learnt to make Beef fry from my Mootha(aunt) and she had learnt this from our neighbour, Rahmath aunty. The Beef fry that aunty makes is just awesome. Her secret ingredient is paste made from whole dry Kashmiri chilli. Now to simplify it, I've just used the powder. Here is my slight variation of Rahmath aunty's Beef fry.

Sathya loves it to be semi-dry consistency; this can be made either gravy or a very dry consistency like beef varattiyathu.

Recipe Source : Rahmath aunty

Ingredients:

Beef - 750 grams
Onions - 2, finely sliced
Ginger - ½ tbsp, finely grated
Garlic - 1½ tbsp, finely grated
Tomatoes - 2, sliced
Cloves - 4
Cinnamon - 2  nos, 1 inch stick
Turmeric powder - ½ tsp
Kashmiri chilli powder - 1½ tbsp
Red hot chilli powder - ½ tsp
Coriander powder - 1 tbsp
Salt
Oil

Instructions:

• Heat oil in a pan. Add cloves, cinnamon and sliced onions.
• Fry the onions until it changes to golden brown.
• Add grated ginger, garlic and sauté till the raw smell is gone.
• Add the turmeric, kashmiri chilli, red hot chilli, coriander powders and roast till it is fragrant.
• Add in sliced tomatoes and let it turn soft.
• Add the cleaned beef pieces and fry till the mixture gets coated well with beef.
• Pressure cook the beef.
• When the beef is cooked, transfer the contents to a non-stick pan and roast it till your required consistency.
• I've made my beef to semi-dry consistency.

Notes:

No need to add water while pressure cooking the beef as water will come from onions and tomatoes.
No need for adding oil while roasting the beef after it is cooked.