|4||Flakes/Cloves||Garlic (Lason, Losun)||Grind|
|As Required||Salt||Add to paste|
|1||Teaspoon||Vinegar||Add to paste|
|1||Teaspoon||Garam-Masala||Add to paste|
|1/2||Teaspoon||Turmeric Powder||Add to paste|
|1||Teaspoon||Pepper Powder||Add to paste|
|500||Grams||Beef||Wash, Cut in cubes, marinade and boil|
|As Required||Cooking Oil||For frying|
|1||Teaspoon||Mustard Seed (Sarson)||For frying|
|3||Nos.||Onion Leeks-Spring Onions||Wash, and chop and fry|
|2||Twigs/Sprigs||Curry Leaves (Kadi patta)||Wash and chop and fry|
|1/2||Teacup||Coconut - Grated /Desiccated||Add|
|1||Tablespoon||Coriander Powder||Add to paste|
|1||Teaspoon||Chilly Powder, Red||Add to paste|
Grind green chillies, ginger and garlic into a fine paste. Add salt, vinegar, turmeric powder, garam masala and pepper powder to this paste and mix well.
Marinate beef with the above spice paste and keep aside for about half an hour. In a closed pan cook the meat adding little water. Cook till the water is almost dried up and the meat is tender. Remove from heat.
Heat oil in another pan and splutter mustard seeds. Add onion leeks, curry leaves and saute for about 3 minutes. Add coconut scraped, coriander powder and chilli powder and saute for another 2 minutes. Add the cooked beef and fry well, stirring occassionally. Serve with hot rice or chappathis.
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