Ingredients:
Beef chunk (approx. 1 kg) (hump or back leg meat)
Salt (To taste)
Ginger paste – 2 tbsp
Garlic paste -1 tbsp
Kolmi soda/Potassium nitrate (tenderiser)- 1 pinch
Sugar or jaggery- 1and half tbsp
Vinegar – 4 tbsp
Lime juice -half a lime
Sour curd – 3/4 cup
Ghee/Oil – 1/2 cup
Method for marinating and cooking:
Leave the meat to marinate for at least 2 days, or longer for a deeper flavour.
Then, place the meat in a heavy-bottom pot, cover with a lid, and cook over low heat.
Turn the meat occasionally to prevent it from sticking to the bottom.
Once the meat begins to soften, remove the lid and continue cooking until the liquid is released from the meat and marinade dries up completely.
Gradually, the meat will begin to fry in its own fat, developing a roasted appearance and a darker colour.
Once the chunk is browned, remove them from the heat and bake briefly in the oven for an extra char and texture, if desired.
Allow the meat to cool completely before freezing. Serve it cold by slicing it into thin pieces.
