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
