Beef Namkeen Gosht
Blog: cookingwithnelo.com
Servings: 4 generous servings
Ingredients
- 8 cloves garlic - peeled
- 2 pounds (1 kg) bone-in beef - cut into 2-inch pieces (Note A)
- 3 tablespoons (30 g) unsalted butter - divided (Note B)
- 2 whole black cardamoms - aka bari elaichi
- 1 teaspoon white vinegar - aka safaid sirka
- 1 teaspoon salt - regular white salt (Note B)
- 1.5 teaspoons black pepper powder - freshly cracked pepper is better
- 3 small green chilies - finely chopped (Note C), adjust to taste ⓘ
- 1 inch piece of ginger - peeled and julienned (cut into thin matchsticks)
- 1.5 tablespoons lemon juice - freshly squeezed
- 2 tablespoons chopped fresh cilantro - aka coriander/dhaniya
Instructions
- Have all ingredients prepped and ready before you start cooking. Tip: Click/tap the checkboxes next to each ingredient to track your prep.
- Blend garlic with 1.25 cups water in a food processor or blender. Then add this garlic water, along with beef, 1 tablespoon butter, black cardamoms, white vinegar, and salt to an instant pot or pressure cooker. Give it a good mix.
- Lock the lid securely into place. Make sure the steam release valve is set to the sealing position. If using an electric pressure cooker/Instant Pot, select the High Pressure setting and cook for 25 minutes. When using a stovetop pressure cooker, heat until the cooker reaches full pressure. Lower the heat just enough to maintain gentle pressure, then begin timing 25 minutes.
- Once the cooking is complete, allow the pressure to release naturally for 15 minutes, then carefully do a quick release to release any remaining pressure (always follow the safety instructions of your pressure cooker).
- Discard the black cardamoms. Transfer the meat and all the liquid to a wok or a wide pan and cook over high heat until most of the water has evaporated, around 10 to 12 minutes. Stir frequently and don't leave it unattended. When the oil starts to separate, turn the heat down to low, stir-fry the meat for 2 minutes.
- Add in remaining 2 tablespoons butter and black pepper powder, stir for another 2 minutes. Then add chopped green chilies, julienned ginger and lemon juice. Give it a quick mix.
- Garnish with chopped cilantro and serve hot with naan, roti or paratha. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Beef – Don't use lean meat. It should have some fat. Chuck, brisket, and ribs are all good cuts for this recipe. Bone-in beef lends the best flavor, but boneless works too. You can also use pre-cut stewing beef. If using smaller pieces of beef than mentioned, pressure cook 2 minutes less.
Note B: Salt – If you've only got salted butter, reduce the quantity of added salt just a bit, taste the final dish, and then add more if and as needed.
Note C: Green Chilies – Adjust the quantity as you see fit. Chilies come in all different sizes and kinds. And their spice levels vary. I use Thai/bird's eye chilies. If using milder varieties, you may want to increase the quantity a bit. I also chop some to serve as an optional topping for those who prefer extra heat.