you can have a delicious weeknight meal using classic slow-cooked beef stew.
- 300 gms Beef cubed
- 2 Potatoes cubed
- 2 Onions sliced
- 6 to 7 Green chilies slit
- 1 inch Ginger sliced
- 3 Cloves
- 6 to 7 Peppercorns
- 3 Cardamon
- 1/2 cup Thin Coconut milk
- 1 1/2 tsp Vinegar
- 1/2 tsp Pepper Powder
- 1/2 tsp Salt
- 2 tbsp Coconut Oil
- 1/2 inch Cinnamon
- 3 Cardamon
- 3-4 Cloves
- 4 whole peppercorns
- 1 Curry Leaves
- 1 1/2 cups Thick Coconut Milk
- 1 tsp Cornflour
- 1/2 tsp heaped Pepper Powder
Put the beef, sliced onions, slit green chilies, sliced ginger, whole spices (cloves, cardamons, cinnamon, whole pepper corns), and potatoes.
Add some salt, vinegar, pepper powder, and cup thin coconut milk (if you are using coconut milk powder then mix 1 tbsp of powder with 1/2 cup milk).
Mix all these things and pressure cook for 15 to 20 mins (after the first whistle simmer the fire for 20 mins).
After the steam is released on its own, open cooker and check whether beef is cooked.
Heat another pan or kadai with coconut oil.
Add cinnamon, pepper corns, 4 to 5 cloves, cardamon.And allow it to splutter.
Add some leaves and then add in the contents from the pressure cooker.
Allow it to boil, add salt if needed.
Pour thick coconut milk mixed with cornflour, mix well and once it starts to boil, sprinkle pepper powder, simmer for a 1 minute and switch off the fire.
Serve after 2-3 minutes with appam.