• Heat oil in a large pan and fry 4 thinly sliced onions to brown. Keep them aside.
• In the same oil fry the whole dried Kashmiri chillies for a few seconds and set it aside. Cool them and grind them to a powder without adding water.
• In a large bowl, marinate the beef with turmeric powder, coriander powder, garam masala powder, ground Kashmiri chilli powder, fennel powder, ginger-garlic paste, half of the fried onions, 2 tsp oil, lemon juice and salt. Let it marinate for at least 30 minutes.
• Pressure cook them until the beef is cooked.
• Heat coconut oil or ghee in a large pan over medium heat. Add the sliced coconut pieces (optional) and fry them till golden brown in colour.
• Add the curry leaves, and 2 sliced onions and sauté until they turn golden brown.
• Add the cooked beef to the pan with the water. Stir well to coat the beef with the onions.
• Add the pepper powder and simmer the beef for about 5 – 10 minutes, stirring occasionally.
• Add the rest of the fried onions and combine well.
• Check for seasoning and adjust salt and pepper as needed.
• Garnish with fresh curry leaves or coriander leaves before serving.

Serving Suggestions:

• Beef Masala pairs well with steamed rice, roti, or parathas. You can also serve it with a side of yoghurt or raita to balance the heat.