Tongue Moilee Curry in a Pressure Cooker

🧂 Ingredients

• 500 Grams Onions

  Cut in rings
• 2 Inch Ginger

  Cut in strips
• 4 Green Chilies

  Cut in strips
• 10 Garlic Cloves or Garlic Flakes

  Cut in strips
• 1 Tongue

  Approx 800 grams cut in pieces
• 3 Tablespoons Ghee (Indian clarified butter)
• 2 Tablespoons Sugar
• 2 Tablespoons East Indian Bottle Masala

  See notes.
• 500 millilitres Water

  or Wine
• 4 Tablespoons Vinegar

  or Wine
• 2 teaspoon Garam Masala
• 2 teaspoon Salt

  Add more or less salt as required.

Instructions

• 1 Cut the onions into rings. Cut the garlic, ginger, and green chilies into strips
  and keep aside for later.
• 2 Put the tongue cubes into a pressure cooker with salt and ghee and cook for
  about 10 to 15 minutes or till you hear two whistles.
• 3 Remove the cooked meat into another vessel and keep it aside for later.
• 4 Add sugar to the cooker and caramelize. (Optional)
• 5 Add the onion rings to the cooker and fry till soft and translucent (about 10
  minutes.)
• 6 Now, add the cut ginger, garlic, and the slit chilies and fry for about 5
  minutes.
• 7 Add 2 tablespoons of bottle masala and fry gently for about 5 minutes till the
  masala is nicely fried and smells good. Add more masala if you want it more
  spicy.
• 8 Add about 500 ml water and the vinegar and when it boils in 5 add the cubed
  tongue pieces back to the vessel. (You can replace the water and vinegar with
  homemade grape wine [https://abbyshearth.com/fresh-black-or-green-grape-wine/].)
• 9 Cover with a lid and simmer on a low flame for 5 minutes.
• 10 Add 2 teaspoons of garam masala and salt and stir. Then cook for 20 more minutes
  on a low flame.
• 11 And your beef or ox tongue moile is ready! Once it's done cooking, serve with
  chitaps [https://abbyshearth.com/chitaps-eastindian-rice-crepes/] or apas
  [https://abbyshearth.com/apas-east-indian-rice-flour-handbread-bhakri/] or plain
  rice.

Nutrition Info