Easy recipe: Beef gosht with brown chapatis

1kg beef steak, cut into cubes4 onions, sliced3 tablespoons vegetable oil2 tablespoons ginger minceFollow The Standard
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on WhatsApp1 tablespoon ginger mince2 capsicum, sliced1 teaspoon black pepper1 teaspoon curry powderSalt to taste1/4 cup white vinegar2 cups waterWhat to do:In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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4 onions, sliced3 tablespoons vegetable oil2 tablespoons ginger minceFollow The Standard
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on WhatsApp1 tablespoon ginger mince2 capsicum, sliced1 teaspoon black pepper1 teaspoon curry powderSalt to taste1/4 cup white vinegar2 cups waterWhat to do:In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

3 tablespoons vegetable oil2 tablespoons ginger minceFollow The Standard
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on WhatsApp1 tablespoon ginger mince2 capsicum, sliced1 teaspoon black pepper1 teaspoon curry powderSalt to taste1/4 cup white vinegar2 cups waterWhat to do:In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

2 tablespoons ginger minceFollow The Standard
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on WhatsApp1 tablespoon ginger mince2 capsicum, sliced1 teaspoon black pepper1 teaspoon curry powderSalt to taste1/4 cup white vinegar2 cups waterWhat to do:In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

1 tablespoon ginger mince2 capsicum, sliced1 teaspoon black pepper1 teaspoon curry powderSalt to taste1/4 cup white vinegar2 cups waterWhat to do:In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

2 capsicum, sliced1 teaspoon black pepper1 teaspoon curry powderSalt to taste1/4 cup white vinegar2 cups waterWhat to do:In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

1 teaspoon black pepper1 teaspoon curry powderSalt to taste1/4 cup white vinegar2 cups waterWhat to do:In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

1 teaspoon curry powderSalt to taste1/4 cup white vinegar2 cups waterWhat to do:In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

Salt to taste1/4 cup white vinegar2 cups waterWhat to do:In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

1/4 cup white vinegar2 cups waterWhat to do:In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

2 cups waterWhat to do:In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

In a pressure cooker, add the oil and saute the onions until soft. Add in the meat and mix well. Go in with garlic, ginger mince, capsicum, black pepper, curry powder, salt to taste and vinegar.Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

Mix well, then add in the water, cover and pressure cook for about 25 minutes. Remove the lid and mix well. Cook without the lid for another 10 minutes or until all the liquid is evaporated and you see the oils bubbling up.Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

Serve with Brown chapatis!Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPFollow The Standard
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on WhatsApp

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