In a large pot, cooking meat continuously over low heat breaks down the fibers, resulting in delicious shredded meat. However, nowadays, meat is stored in the fridge, so cooking large quantities of meat is rare. But you can still prepare shredded meat separately. Here’s the recipe.
Wash 2 kg of meat and let it drain.
Mix the meat with 1 cup of chopped onions, half a cup of oil, salt to taste, a quarter teaspoon of turmeric powder, chili powder to taste, 1 tablespoon of coriander powder, 1 tablespoon of cumin powder, 1.5 tablespoons of ginger paste, and 1.5 tablespoons of garlic paste.
Place the spiced meat in a pressure cooker with half a cup of water. Cook for 6 to 7 whistles until the meat is tender.
Once cooked, use a fork or knife to shred the meat.
For tempering, heat a pan on the stove. Add oil and fry dried chilies and whole spices. Add half a cup of chopped onions, a few crushed garlic cloves, and green chilies.
Once the onions turn brown, add the shredded meat and fry.
Before removing from the heat, stir in some roasted cumin powder.
And now you will get delicious shredded beaf.