1. Combine meat, ginger paste and garlic paste, pepper, vinegar, and salt. Marinate 1 hour or overnight in the refrigerator. 2. Heat oil in pressure cooker on medium-high heat until shimmering. 3. Add cloves and cinnamon stick and stir until fragrant, about 1 minuts. 4. Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes. 5. Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape, per recommended method for your pressure cooker. 6. Transfer beef and juices to a large bowl. 7. Wipe out pressure cooker, add 1 1/2 tablespoons vegetable oil, and return to medium-high heat until shimmering. 8. Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes. 9. Add green chillis and stir until fragrant, about 2 minutes. 10. Add red chilli and turmeric powder and stir vigorously to prevent spices from burning, and cook for 1 minutes. If the spices tend to stick or discolor, add a few drops of water. 11. Add bacon and stir until the bacon begins to render, about 5 minutes. 12. Add the tomato puree and cook, stirring until the oil is fragrant and separates from the mixture, about 5 minutes. 13. Add water, bring to a simmer, and cook for 10 minutes. 14. Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes. 15. Season to taste with salt, if desired. Serve with naan bread or rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
