Pakistani Tender Beef Stew
The exquisite Pakistani Tender Beef Stew combines a balanced blend of powdered and whole spices, perfectly infused in a delightful gravy.
Servings: 4
Calories: 62kcal
Equipment
- Instant Pot
Ingredients
- 1½ lbs beef
- ¼ cup olive oil
- ½ cup water
- 2 tbsp yogurt
- 2 onion sliced
- 3 bulbs garlic roughly chopped
- 1 inch ginger jullien
- 2 tbsp ginger garlic paste
- 2 green peppers roughly chopped
- 2 tsp kosher salt or as needed
Whole spices
- 6 round whole red peppers
- 2 black cardamoms
- 4 green cardamoms
- 1 cinnamon stick
- 6 cloves
- ½ tsp black peppercorns
- 1 tsp cumin seeds
- 1 tbsp coriander seeds crushed
Powder spices
- 1 tsp crushed red chili flakes
- 1 tbsp coriander powder
- 1½ tsp red chili powder
- ½ tsp turmeric powder
- ⅙ tsp Garam Masala Powder
Garnish
- 1 tsp green cardamom powder
- ⅛ tsp Garam Masala Powder
Instructions
- In an instant pot, add the beef, onion, ginger, garlic, round whole red pepper, black cardamoms, green cardamom, cinnamon stick, cloves, black peppercorns, bay leaves, cumin seeds, green pepper, crushed coriander seeds, red chili flakes, red chili powder, coriander powder, turmeric powder, yogurt, oil, and salt. Mix well.
- Close the lid of the Instant Pot, select Pressure.
- Put the pressure on for 30 minutes or until the meat is tender like 95%.
- Turn on the Instant pot to sauté mode. Mix everything.
- To reduce the curry, you may turn on the sauté mode and cook down the curry for 7-10 mintues.
- Garnish with green cardamom powder and Garam Masala Powder. Enjoy with Naan/Chapati.
Video
Nutrition
Serving: 1serving | Calories: 62kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 130mg | Potassium: 77mg | Vitamin A: 46IU | Vitamin C: -21mg | Calcium: 11mg