1 kg. one whole piece of beef (beef steak piece), washed, forked & pricked well
3 green cardamoms
2 inches cinnamon stick
8 - 9 pepper corns
4 cloves
7 - 8 Madras chilies (whole)
4 tblsp oil
For the marinade:
Grind the following into dry powder:
11 - 12 Madras chilies
2 green cardamoms
1 small tblsp coriander seeds
1 1/2 tsp cumin seeds
9 pepper corns
3/4 tsp turmeric powder
1 1/2 inch cinnamon stick
4 cloves (Grind the above into a fine powder)
3 tblsp ginger garlic paste
Juice of 4 big lemons
1/4 cup vinegar (white)
Salt to taste

Meat Roast

1. Rub the above marinade ingredients to the meat and fork well once again for about 15 - 20 minutes. Marinate the meat in the refrigerator overnight.
2. Heat oil in the pressure cooker. Add the whole garam masala and chilies and fry for 2 minutes. If the meat piece is too big for the cooker then cut the meat piece into 2 or 3 big pieces.
3. Add the meat to the hot oil and let it sizzle in the oil. Turn the sides occasionally for next 10 minutes. Add all the remaining marinade masala and brine of the meat to the cooker. And if necessary add 1/2 cup of water.
4. Cover and pressure-cook for 40 minutes. Till the meat is tender. Open the cooker and let it boil and sizzle till the meat is absolutely dry. Turn sides of the meat pieces occasionally.
5. Slice it and use it as desired. It keeps up dry in the refrigerator for more than 2 weeks.
6. Serve hot garnished with French fries and buttered bread.
7. P.S. Ideally there should be no gravy in the meat roast, it should be dry. It depends on how you want to consume it. If using as a main course then a little additional water could be added so that the gravy is formed. If using in sandwiches, burgers or chili fry it should be dry enough. Whole mutton (kid lamb) leg can be prepared in a similar way.
   Serves: 6
   Preparation time: 40 minutes (excluding marination time)