Ingredients:

1 kg beef cut into 2"-long, 1-thick strips
2 large onions sliced very thin
2 large tomatoes chopped fine
2 tbsps ginger paste
2 tbsps garlic paste
2-3 green chillies
3 tbsps coriander seeds
4 tbsps fennel seeds
8 cloves
Seeds of 6 green cardamom
1" stick of cinnamon
25 black peppercorns
For tempering: 1 large onion chopped fine
50 curry leaves
1 cup fresh coconut cut into 1"- long, thin slivers
1 tbsp mustard seeds
4 tbsps vegetable/ canola/ sunflower cooking oil


For garnishing:
Onions - 2 nos(100 gm)
(sliced into rings)
Tomatoes - 2 nos(200 gm)
(sliced)
Potatoes - 2 nos(120 gm)
(sliced and fried)
Lemons - 2 nos
(sliced)

Method:

a) Clean and cut the beef into small pieces.
b) Pound the whole spices and keep aside. Mix the other spice powders with salt and vinegar.
c) Chop ginger and garlic into small pieces and mix all these with the beef, adding vinegar.
d) Keep aside for a while. Meanwhile, cut rings from the coconut and slice into chips. Fry these in hot oil, remove and add to the meat.
e) Slice onions fine and fry till brown. Drain and keep aside.
f) Pressure cook the marinated beef till tender.
g) Heat oil, put in shredded curry leaves and then pour in the meat with the remaining gravy.
h )Add fried onions and fry well till dry.This dish traditionally has no gravy at all and is dry so if water is present, make sure to dry it off.