Gorur Pot Roast (Beef Pot Roast)

Serves four to five people.

Beef Ingredients:

• Boneless beef - 1 kg
• White vinegar - ½ cup
• Onion paste - ½ cup
• Ginger paste - 1 tablespoon
• Garlic paste - 1 teaspoon
• Chili powder - 2 teaspoons
• Black pepper powder - ½ teaspoon
• Jaiphal (nutmeg) powder - ½ teaspoon
• Cinnamon powder - ½ teaspoon
• Crushed cardamom - ½ teaspoon
• Salt - 1 and ½ teaspoon

Frying Ingredients:

• Butter - 3 tablespoons
• Finely chopped ginger - 1 tablespoon
• Chopped garlic - 1 tablespoon
• Sugar - 1 teaspoon
• Oil - 3 tablespoons

Preparation:

• Clean the beef with water, and chop them into small equal-sized pieces.
• Stab the beef pieces with a fork a few times.
• Clean again and rinse.

• Mix the beef with the rest of the ingredients (only beef ingredients).
• Put them in a sealed container and marinate in the refrigerator for 12-13 hours.

• After the beef is marinated, lift each piece from the marinade (sauce) and brush with butter.
• Heat up a pan and fry the beef pieces over medium to high heat until they turn a bit reddish in color.
• Pour in the marinade (sauce) into the pan with the beef.
• Add 7 to 8 cups of water.
• Cover and cook over low heat.

• Stir the beef after about half an hour,
• Keep on low heat and stir occasionally until the beef is fully cooked.
• Once the water dries up, turn off the heat and keep aside.

• Heat oil in a pan and brown the chopped ginger and garlic.
• Add the beef pieces to the pan.
• Mix in the sugar and stir for another minute.
• Turn off the heat when the beef is slightly fried.

• Decorate with sliced onions, cucumber and lime.
• Serve hot with paratha or naan.