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Its a restaurant style dish very tasty
Published On: 26 Feb 2016
Grind the onion
Make the ginger garlic in to a paste
Take a pan and add coriander seeds, cinnamon , cumin seeds, perum jeerakam ,pepper, clove , cardamom .
Sauté it well and then add the red chilly flakes to it ,when the spices and chilly gets nicely roasted
Then keep it for cool and then put this in the blender.
Mean while clean the beef and take it in a bowl.
When the spices cooled grind it well.
Then add turmeric powder,grinded masala , ginger garlic paste, onion paste and salt.
Mix it well and keep for 30 minutes
After 30 minutes
Heat a pressure cooker
add oil and when its hot pour the beef and tomato to it
Add 1 sliced onion to it
Stir well and close the pressure cooker and wait for 6 to 7 whistles.
Then open the cooker
Our beef chaps is ready add coriander leaves.
Transfer to the serving dish .
Yeah it was my mistake , curd I added while grinding and it is included in the marination, lemon I added at final step which is optional as per your choice.
Looks yummy...would like to try it out. But I have one question....When do you add the lemon and curd as they are mentioned in the ingredients list but never appear in the method of preparation???
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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