Step-by-Step Instructions

1. 1.Prepare the Beef

   Cut 1 kg of bone-in beef with some fat into medium-sized pieces. Ensure the pieces are uniform for even cooking.

2. 2.Soak the Beef

   Place the beef in a large bowl. Add 1 tablespoon of salt and pour enough water to completely submerge the meat. Mix well with your hands to distribute the salt.

3. 3.Rest the Beef

   Let the beef soak in the salt water for 20 minutes. This process helps to draw out any blood and impurities from the meat.

4. 4.Rinse the Beef

   After 20 minutes, drain the water from the beef. Thoroughly rinse the beef under running water to remove any remaining salt and blood. Ensure the meat is clean.

5. 5.Heat Ghee

   Heat 1/4 cup of ghee in a large karahi (wok) over medium heat until it's hot.

6. 6.Brown the Beef

   Add the rinsed beef pieces to the hot ghee. Stir continuously to coat the meat evenly with ghee and prevent it from sticking to the bottom of the karahi.

7. 7.Release Moisture

   Cover the karahi with a lid and cook for 5-7 minutes. This allows the beef to release its natural moisture, which will help in the initial cooking process.

8. 8.Add Aromatics

   Uncover the karahi and stir the beef. Add 1 tablespoon of fresh crushed garlic and 1 tablespoon of fresh crushed ginger to the meat.

9. 9.Season the Beef

   Add an additional 1 teaspoon of salt to the beef. Mix everything well, ensuring the ginger, garlic, and salt are evenly distributed.

10. 10.Sauté Until Ghee Separates

    Continue cooking the beef, stirring occasionally, until all the released water evaporates and the ghee clearly separates from the meat. The meat should start to brown slightly.

11. 11.Transfer to Pressure Cooker

    Turn off the heat in the karahi. Carefully transfer the beef mixture, along with all the rendered ghee and masala, into a pressure cooker. Use a spatula to scrape out all the flavorful bits.

12. 12.Add Water and Spices

    Pour 1.5 glasses (approximately 375 ml) of warm water into the pressure cooker. Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of black pepper.

13. 13.Pressure Cook the Beef

    Close the pressure cooker lid. Cook the beef for 35 minutes after the first whistle. This duration should make the beef tender and fall-off-the-bone soft.

14. 14.Dry Excess Liquid

    Once the pressure cooking is complete and the pressure has naturally released, open the cooker. Transfer the cooked beef back into the karahi. Cook on medium heat to dry any remaining liquid until the oil separates again.

15. 15.Add Fresh Garnishes

    Add 4 finely chopped green chilies and some julienned ginger to the beef in the karahi.

16. 16.Final Stir and Serve

    Stir for a few minutes to incorporate the fresh chilies and ginger, allowing their flavors to meld with the beef and cook out any raw taste. The Beef Namkeen Gosht is now ready. Transfer it to a serving bowl and enjoy!