Shred the beef in a mixer. Ensure that the cubes are not fully minced but are only torn.
Add ginger-garlic paste, salt, red chilli powder, turmeric powder and vinegar to the beef.
Mix it well and marinate for 1 hour. Refrigerate overnight for better taste.
Heat 4 tbsp oil in a pressure cooker and fry the beef for 5 minutes.
Add 2 cups of water and pressure cook on medium heat for 25 minutes.
Heat a non-stick cooking pan with oil for frying beef.
Transfer the beef into the frying pan and fry for 10 minutes.
Add coriander leaves and fry until the beef is blackish brown in colour.
Heat some coal pieces till they become red hot.
Cut slices of onion and place them in the fried beef.
Add some ghee.
Drop the heated coal pieces onto the onion slices.
Immediately put the lid on the pan and let the smoke settle inside.
Pour lime juice, mix well and serve hot with slices of onion and tomato.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.