2 kgs. beef
8 cloves garlic and 1″ piece ginger ground to a fine paste
1 tablespoon lemon juice
1 tsp pepper powder
2 tablespoons oil
2″ piece cinnamon
6 red dried chillies/peppers
1 cup water
Salt to taste
1 tablespoon Worcestershire sauce
1 dessertspoon corn flour
4 potatoes, boiled
Method : Wash and pat dry the meat. Prick with a fork and rub in the salt, and garlic-ginger paste, pepper powder and lemon juice. Keep aside under a weight for 6 hours, turning occasionally. Heat oil in a pan on medium heat and brown the meat in the oil. Then Pressure-cook with 1 cup water, peppercorns, cinnamon, cloves, chillies/peppers. Meat may take different times depending on the cut. If its tenderloin it will take lesser time then for a chuck round.
Once the meat is ready remove and slice it nicely and place over serving dish. Slice boiled potatoes and arrange with the meat.
Strain the leftover liquid from the pressure cooker and add the Worcestershire sauce mixed with the corn flour and 2 tablespoons water. Cook on low flame until sauce thickens. Pour over sliced meat and potatoes and serve hot.
Tip: Boiled potatoes may be fried to give it a crispy taste. Sliced beef when fried in a pan with little oil tastes much better. Cheers and do let me know how it turned out.