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1
Combine meat, ginger paste and garlic paste, pepper, vinegar, and salt. Marinate 1 hour or overnight in the refrigerator.
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2
Heat oil in pressure cooker on medium-high heat until shimmering.
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3
Add cloves and cinnamon stick and stir until fragrant, about 1 minuts.
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4
Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes.
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5
Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape, per recommended method for your pressure cooker.
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6
Transfer beef and juices to a large bowl.
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7
Wipe out pressure cooker, add 1 1/2 tablespoons vegetable oil, and return to medium-high heat until shimmering.
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8
Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes.
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9
Add green chillis and stir until fragrant, about 2 minutes.
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10
Add red chilli and turmeric powder and stir vigorously to prevent spices from burning, and cook for 1 minutes. If the spices tend to stick or discolor, add a few drops of water.
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11
Add bacon and stir until the bacon begins to render, about 5 minutes.
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12
Add the tomato puree and cook, stirring until the oil is fragrant and separates from the mixture, about 5 minutes.
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13
Add water, bring to a simmer, and cook for 10 minutes.
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14
Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes.
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15
Season to taste with salt, if desired. Serve with naan bread or rice.
