Beef Curry

 Ingredients:

• 3 tablespoons olive oil
• 1 onion, cleaved
• 6 cloves garlic, minced
• 5 green chile peppers, finely cut
• 1 teaspoon ginger glue
• 3 entire cardamom seeds
• 2 entire cloves  
• 1/(2 inch) cinnamon sticks
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 mug water
• 2 pounds boneless meat hurl, cut into 1-1/2-inch pieces

     

         Use 5 to 6 little green chile peppers, for example, Thai chiles; in the event that they're occupied,
         substitute 2 to 3 serrano chiles or to taste. Use elastic gloves when cleaving chile pepper

 How to make:

1.    Heat olive oil in a skillet over medium high temperature. Include onion; cook and blend until the onion has mollified and turned translucent, around 5 minutes. Diminish high temperature to medium-low and keep cooking and blending until the onion is exceptionally delicate and dull tan, 15 to 20 minutes more.

2.    Stir in the garlic, green chiles, ginger glue, cardamom seeds, cloves, and cinnamon sticks. Cook and mix until the garlic starts to tan, 3 to 5 more minutes.



        Follow steps 1 and 2. Place the onions, zest mixture, and 1/2 glass water in the moderate cooker; hold the remaining water. Include the beef and cook Low for 8 to 10 hours or on High for 4 to 6 hours. Include saved water on the off chance that you like a more slender consistency of curry


3.    Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Stew until the greater part of the water has vanished and the mixture has thickened.

4.    Stir in meat toss pieces until covered with flavor mixture; stew over medium-low high temperature, mixing periodically, until the hamburger is cooked through and delicate, around 1 to 1/2 hours.

      Cook the onions and flavors in the pressure cooker rather than the skillet; include the beef in Step 4 and seal the top. Bring to high weight and cook until beef is delicate, around 40 minutes. Permit weight to discharge characteristically in the wake of cooking....