Beef Fry

2 lbs beef, cut into 1/2" cubes
1 tablespoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon salt
6 cloves garlic
1" piece ginger
2 tablespoons oil
1 bay leaf
1 cinnamon stick
6 cloves
4 cardamom pods
1 star anise
1 teaspoon fennel seeds
2 large onions, chopped
4 tomatoes, chopped
1 or 2 green chiles, cut lengthwise
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 strand curry leaves
1/2 onion, sliced
1/4 cup coconut, roughly chopped OR shredded
1/4 cup cilantro leaves, roughly chopped

Puree the garlic and ginger.  Combine with coriander, garam masala, turmeric, chili and black pepper powders, salt and lemon juice and coat the beef.   Marinate for at least 1 hour.

Place the beef and marinade in a pressure cooker.  Cook for 6 whistles over medium heat and then allow to steam to naturally release.  The beef should be tender enough to cut with a fork.  Reserve the broth and keep the cooked beef aside.

Meanwhile, heat oil in a large pot.  When it is hot, add the bay leaf, cinnamon stick, cloves, cardamom, star anise and fennel seeds.  Saute for about 30 seconds, then add the chopped onions and green chiles.  Saute for 7-10 minutes over medium heat or until the onions are browned.  Add the tomatoes, and continue to saute until the tomato is softened. When this is done, add the cooked beef.  Stir fry over medium heat, adding beef broth as needed to keep the mixture just moist.  At this point, add per your taste: salt, chili powder, coriander powder.  Cook over low heat for 5-7 minutes allowing the flavors to meld together.  Switch off heat

In a saute pan, heat 1 tablespoon oil.  When it is hot add the mustard seeds, cumin seeds, curry leaves.  When the mustard seeds "pop" add the sliced onion.  Saute until the onion is browned, add the coconut.  Saute until the coconut turns to a golden color.

Stir into the beef mixture along with cilantro leaves.

Serve with: rice.  Traditionally also served with appam, idli, dosa.

Beef Kurma

Adapted from Julie Sahni's recipe in the "Savoring India" cookbook.  Delicious with parotta!  Try with chicken or mutton instead of beef. 
1 tablespoon poppy seeds
3 tablespoons coriander seeds
1 tablespoon fennel seeds
1/2 teaspoon turmeric powder
oil
2.5 pounds beef, cubed and room temperature
6 red chiles (whole, dried) -- use less if less spice is required!
1 cinnamon stick
6 cardamom pods, split open
6 cloves
1 star anise
2 medium oninos, finely chopped
3 tablespoons ginger garlic paste
1/2 to 3/4 can coconut milk
water
salt

First, dry roast the coriander, poppy and fennel seeds over medium high heat.  Once they are toasted, remove from heat, let them cool then grind them into a fine powder.

Heat a couple tablespoons of oil in a pressure cooker.  Stir fry the beef in the pot until it is browned but not cooked through.  Remove from cooker. 

Add a little more oil to the cooker.  When it is hot add whole spices: chiles, cinnamon, cardamom, cloves, star anise.  Stir fry for a minute or so then add chopped onion.  Cook the onion until it is browned (a good 7-10 minutes).  Add ginger garlic paste, stir fry for about a minute.  Add roasted and ground spices along with turmeric powder.  Add 1-2 cups water (according to how thick you want the gravy) along with coconut milk and salt (a good couple teaspoons).  Put the lid on the pressure cooker.  Cook for about 20 minutes (or 2-3 whistles), then remove from heat and let the pressure naturally release.  

Check seasonings, garnish with cilantro.  Serve with parotta, rice or chapati.