Recipe for Lagori Goan Beef Roast

Follow these steps to make Type 1 – Brown Beef Roast

• Wash the beef slices and drain all the water thoroughly & Add all the ingredients mentioned in the 'marinade' section to the beef and mix well
  
• Cover it Tight & Place it in the fridge overnight or for 6-8 hours
• After 6-8 hours, In a cooker, heat 1 tbspn oil

  Once the oil is nice and hot, add the cardamom, cloves, pepper corns and cinnamon sticks till all the flavour is infused in the oil
  
• Add the onions, crushed garlic and green chillies
  
• Sauté well until the onions turn golden brown & Add in the Marinaded Beef and 1/4 cup water, give it a nice stir & close the cooker
  
• Let it cook on medium flame until 2 whistles and you can check if the beef is cooked, if not cooked, then cover it again and give it some more time to cook. If yes, then open the cooker lid and turn the flame to high and let the gravy thicken
  
• As it starts to boil and thicken, check for salt & vinegar. If required, add it at this stage.
  
• Add the chopped coriander leaves and stir it with the beef and allow all the water to dry up and your Beef Roast is Ready!

  Note:- You may have to give it some stirs at intervals here or else there are chances of the beef getting stuck and burnt at the bottom of the cooker
  

Type 2- My Mom's recipe

• What My Mom makes is a Simple One Pot recipe and I make it when Im running out of time!
• Into a Pressure Cooker, Just add Beef Chunks, Jeerem Meerem Powder, Vinegar, Ginger Garlic Paste, Turmeric Powder, Chilly Powder and Salt. Mix it well and add about 1/4 cup Water and let it cook until the meat is completely done.
• Once done, Open the Pressure cooker, place it on High flame and let the gravy thicken
• Cut Slices of the Beef Chunks for sandwiches or cubes for Chilly Fry!

Follow these Steps to make Type 2 – Green Masala Beef Roast

• Wash the Beef Slices, place it into a Pressure Cooker and season with Salt & Ginger Garlic Paste and keep

  Note:- You can marinade it in a bowl as well. But since we have to directly bowl it in the pressure cooker, I marinade it directly in the pressure cooker
  
• In a Mixer grinder, add all the ingredients mentioned under the 'masala' section of the recipe
  
• Make a smooth fine paste of these ingredients

  Note:- The vinegar should be enough for the paste to be formed. But incase you're having difficultly, you can add some water to make the paste
  
• Once the paste is ready, Add this to the Beef slices and mix it well. Add about 1/4 cup water into the mixer jar and shake it well and add this water too, to the marinade. Cover it and tuck it into the refrigerator and let it marinade overnight or for 6-8 hours
  
• After 6-8 hours, place the Pressure cooker with the marinaded Beef Slices on Medium flame amd allow it to cook until 2 whistles are released. Then turn off the flame and allow the pressure cooker to rest until all the steam is released from it
  
• As the cooker is resting, In a vessel, heat 1 Tbspn Ghee or Oil
  
• Add 1 sliced Onion and 3 broken Kashmiri Chillies to the oil
  
• Once the Onions turn brownish(not burnt), Carefully open the lid of the cooker and transfer the Beef along with all the juices into the vessel and stir it
  
• Add the Kashmiri Chillies and Allow this to boil on medium flame until the beef is fully cooked. Check for Salt or Vinegar.
  
• Once the beef is cooked, increase the flame to High and allow all the juices to thicken
  
• Once it turns dry, you can turn off the flame and it is ready to be attacked!
• You can fry some potatoes and add it to the beef roast as well!
• Beef roast is ready to be eaten Hot with either Pao or in a sandwich form or as a side dish or chakna!
  

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