Ingredient:
- Red meat - 1 kg
- Red miso - 1 tbsp
- Minced ginger - 2 tbsps
- Minced garlic - 2 tbsps
- Chilli powder - 3 tbsp
- Vinegar - 1 tbsp
- Sugar - 1 tbsp
- Diced onions - 1 cup
- Julienned ginger - 4 to 5 nos.
- Culantro leaf cut into strips
- Hot water - 3 cups
- Cornflour - 1/4 cup
- Maida - 1/4 cup
- Oil - as required
Method:
- Pressure cook meat pieces with miso, minced ginger, minced garlic, chilli powder, vinegar, sugar and hot water. Cook it on a low medium flame for 25 minutes after the first whistle.
- Once it's cooked, separate the meat pieces from the stock. Toss the pieces in a mixture of cornflour and maida. Sear and brown them in a non-stick pan with a little oil. Keep aside.
- In the same pan, add more oil, diced onions and sauté until they start to brown. Add the stock, bring to a boil and toss in the seared meat pieces.
- To thicken the gravy, pour in a mixture of water, cornflour and maida. Check seasoning. Add more salt/vinegar if required. Once you've reached the desired consistency, switch of the flame.
- Garnish with culantro strips and julienned ginger. Serve hot
