1 kg stewing beef (soaked in water and 1 tsp of bicarb for 20 minutes)
2 tblsp olive or coconut oil
1 large onion sliced
1 green chili sliced
1 cabbage cut into large chunks
4 potatoes halved, quartered
2 tomatoes grated
Small can tomato paste
1 tblsp rajah mild and spicy curry powder
1 tsp mustard seeds
3 green cardamom
1 tsp fennel seed
1 tsp fenugreek seeds
Generous pinch of asoefaetida (hing)
1 heaped tsp garlic/ginger paste
1 beef stock cube
2 tblsp soya sauce
A dash of : meat tenderizer, mixed herbs, basil, thyme, oregano, kosher salt, lots of white pepper, chili flakes)
Boiling water as need
Turn pressure cooker on to saute and add a 2 tblsp of oil.
Add onions, chili and seeds and saute till onions are soft.
Drain meat and rinse again. Turn cooker to browning and add meat and wait till meat changes color.
Add stock cube and ½ cup of boiling water and turn on to low pressure, seal the lid and cook for 15 minutes.
Add tomatoes, tomato paste, garlic and ginger, soya sauce, all spices and another cup of hot water and turn pressure to high for 30 minutes.
Add potatoes, add cabbage on top of potatoes – sprinkle with asoefaetida – seal pot and cook on high for another 30 minutes.
I had it with white rice and lotsa packo chillies (which I also made for the first time)
Prepared, tried and tested by: Melanie Kramar
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