We are making the boeuf roast with out a single tea spoon of oil. The boeuf it self contains enough fat so no other fats using in this boeuf roast
- Clean the boeufand marinate it with little salt, turmaric powder, meat tenderizer, and halftea spoon chilli powder and keep it for 1 hour in fridge.
- After one hour take the meat in a heavy bottom plan and pour about half cup water and cook it with covering by lid in the stove top in medium flame.
- The water from the meat will come out and can act as cooking liquid. While cooking mix the boef several times with a wooden spatula to by opening the lids and close the lid again.
- After the meat is cooked open the lid and let all the water to evaporate. After the water evaporation you could see the fat is oozing out from the meat in the bottom of the pan.
- At his stage add splitted green chillies, crushed garlic, crushed pepper corns and and crushed cinnomon clove mixture to the boef and allow to fry them in the fat. then add the remaining chilli powder, salt and corriander powder and mix them well with boef up to avoid its raw flavour.
- Add curry leaves and serve hot with rice chappaties or porottas.