Heat shallots in canola or vegetable oil. Add minced garlic and ginger, dried red chilies, cloves, black pepper corn, red chili powder, turmeric powder, cumin powder, gram masala powder, pinch of mace powder and pinch of nutmeg powder, crushed bay leaves, salt. Add cubed beef, bone in and with fat. Stir in high heat until meat browned. Add potatoes. Stir a few more minutes and add a cup of water. Cover and simmer on low-medium heat for 30-40 minutes. Check periodically to make sure spices are not burning, and add more water if it starts burning or the liquid dries up. After the 40 minutes add more water, another 1.5-2 cups. Pick out the potatoes and set aside if they're breaking from being overcooked. Cover and let simmer for another 60 minutes and checking periodically and adding water as necessary.
Separately, heat mustard oil (enough to deep fry onions) and fry sliced shallots until brown. Add a bit of garlic minced, let that cook few minutes. Add dried red chilies and green chilies. When the 60 minutes is done in the other pan, add the potatoes back and pour the fried onions, and all the oil into the beef. Time frying the onions such that it's hot when you pour it.
After adding the onion mixture, stir, cover and let it sit for about five minutes. Then turn heat up, stir for a few minutes, sprinkle with garam masala and cumin powders, and more salt to taste if needed.
Voila!
This is SUPER SPICY and not for the faint of heart. It is "halfway" kalabhuna because I took some of the suggestions from a kalabhuna recipe. That recipe is here: https://youtu.be/fPHxBQzaAzI
Separately, heat mustard oil (enough to deep fry onions) and fry sliced shallots until brown. Add a bit of garlic minced, let that cook few minutes. Add dried red chilies and green chilies. When the 60 minutes is done in the other pan, add the potatoes back and pour the fried onions, and all the oil into the beef. Time frying the onions such that it's hot when you pour it.
After adding the onion mixture, stir, cover and let it sit for about five minutes. Then turn heat up, stir for a few minutes, sprinkle with garam masala and cumin powders, and more salt to taste if needed.
Voila!
This is SUPER SPICY and not for the faint of heart. It is "halfway" kalabhuna because I took some of the suggestions from a kalabhuna recipe. That recipe is here: https://youtu.be/fPHxBQzaAzI
