Kali Mirchi Gosh (Black Pepper Beef)

Slightly adapted from Mummy


1 pound boneless veal

3 tbsp canola oil

2 small onions, thinly sliced

1/2 tsp freshly ground black pepper

1 tbsp adrak laysan (ginger-garlic paste)

1/4 tsp shah zeera (black cumin)

1/2 tsp salt

handful of green beans, trimmed and cut in half

1 potato, sliced (I leave the skin on)


In a pot put everything except the beans and potato.  Cook on med-high heat until the veal is nicely brown all over.  Add about 1 1/4 cup water and cook until tender.  You may need to add more water as it cooks.


Add the sliced potato and cook till tender.  Add green beans and cook till tender.  Sprinkle both sides of potato with salt and pepper.  Serve with warm roti.


Note: I used a pressure cooker and cooked the meat for 15 minutes.  Then I added the potato and cooked for another 4 minutes.  Then I tossed in the beans and cooked on low with the lid on until tender.