Ingredients

Method

In the pressure cooker, add and heat the refined oil.
Add 2 of the sliced onions and saute for a few minutes until slightly translucent.
To this, add the chopped ginger, garlic, green chilly and tomatoes and mix well.
Now add the powders – Turmeric, Chilly, Coriander, Fennel, Pepper and Garam Masala and mix for 2-3 minutes.
Add the beef and salt to this and mix well. There is no need to add water, as the water from the beef would be enough.
Let it pressure cook until 3/4 done. Open the cooker when the pressure is completely gone.
Heat 1 tbsp of coconut oil in a saute pan and splutter the mustard.
Add the remaining Onion and saute until translucent.
Add the coconut slices to this and saute for 5-6 minutes.
Using a sieve spoon get the beef together with the onion/ginger/garlic/tomato/green chilly from the pressure cooker to the saute pan, draining out the stock as much as possible. (Save the stock – You could use that as a curry!)
Once all the beef has been transferred to the saute pan, start sauting the beef until it starts to completely dry up. Check salt and add if needed. You could also add pepper powder at this stage, if you feel the dish needs to be spiced up more.
At this stage drizzle in the remaining coconut oil and curry leaves and mix well until it is completely roasted.
Once done, garnish with the curry leaves.

Credit: thattukada-myblog.blogspot.com