Beef pickle is the best side for ghee rice or fried rice.
Ingredients
Beef - 1 Kg, cut into small cubes
Garlic - 15-20 cloves, chopped
Ginger - 2 inch piece, chopped
Green chili - 5 Nos, chopped
Al Hadi Kashmiri Red chili powder - 3 Tablespoon
Al Hadi Garam Masala - ½ Teaspoon
Fenugreek powder - ¼ Teaspoon
Black Peppercorns - 10-15 Nos, crushed
Vinegar - 2-3 Tablespoon
Mustard seeds - 1 Teaspoon
Curry leaves - 3-4 sprigs
Cocofino Coconut oil - 5-10 Tablespoon
Water as required
Mum's Food Himalayan Pink Salt to taste
For Marination:
Ginger-garlic paste - 2 Teaspoon
Al Hadi Garam Masala - ½ Teaspoon
Al Hadi Turmeric Powder - ½ Teaspoon
Mum's Food Himalayan Pink Salt - ½ Teaspoon
Instructions
Initial Preparation:
Clean and wash the beef pieces. Drain the water completely.
Marinate the beef pieces with the ingredients listed in 'For Marination' and set aside for 20-30 minutes.
Pressure cook the marinated beef with little water for 4-6 whistles or till the beef is cooked well on medium heat.
Drain the cooked beef and reserve the stock.
Heat 5-6 tablespoons of coconut oil in a heavy bottomed pan, add in the cooked beef pieces and fry until dark brown on low-medium heat. Set aside.
Beef Pickle Preparation:
Heat the remaining oil in a heavy bottomed pan, splutter mustard seeds.
Add in the chopped garlic, ginger, green chilies, curry leaves and fry till the raw smell disappears.
Add Al Hadi kashmiri red chilli powder, fenugreek powder, Al Hadi garam masala and fry till the raw smell disappears for about 1-2 minutes on low-medium heat.
Add in the vinegar and 1 cup of the reserved stock and bring to a boil.
Now add the fried beef pieces along with oil into the pan. Mix well and adjust salt.
Add in the crushed peppercorns and stir till it is thick or dry as you like it.
Remove from the heat and allow to cool. Transfer to clean glass jars and use as needed.