Ingredients:

1 Kg. boneless beef (Chunk)
6-7 Crushed garlic flakes
2 " Crushed ginger
2 Tsp. soya sauce 
1 -1 ½ maggie cube

To powder:

2" piece cinnamon stick
6 cloves
8 pepper corns
6-7 rosemary (optional)
2 Madras chilies

For frying
2- 3 tbsp. oil or ghee
1 Big onion sliced
2 Tomatoes sliced ( peel and deseed the tomatoes)
4 Kashmiri chilies

Garnishing
Fried potato fingers
Lettuce leaves - 6
1 Big lemon - cut into round slices
2 Big onions - cut into round slices
3-4 coriander stalks

Method

Clean and wash the beef chunk. Pierce it with a table fork gently all over. Drain all the water. Mix the ground spice powder with the soya sauce, maggi cubes, crushed ginger and garlic. Rub this paste on the beef chunk thoroughly and keep it overnight.

Pressure cook the marinated whole beef chunk without water on a very slow fire for 10 - 15 minutes. It will leave out water. Close the fire and let it cool. When it is cold remove the whole piece and slice it according to your choice. Slicing should be done neatly.

Take ghee/oil in a non-stick or any vessel compatible to you. Now put the Kashmiri chilies and let it change the color then put onions and fry them till they are brown. Now put tomatoes fry for five minutes. Arrange the sliced beef pieces in the same vessel and pour the water from the pressure cooker, cover the vessel with a lid and let it cook on a very slow fire. Make sure it does not get burnt.

Take an oval (optional) shape tray. Arrange the base with lettuce leaves. Organize all the beef roast pieces neatly on the leaves, decorate them with onion rings, lemon slices, potato fingers and coriander leaves and serve it hot.

Note: You can even fry these beef slices coating them with egg and breadcrumbs.

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