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Cut the beef into small pieces, about ¾ inch cubes.
Mix in turmeric powder and salt.
Pressure cook without adding water till beef is cooked (but take care not to overcook it).
Open lid and boil off any excess water.
In a large pan, heat oil and deep fry beef in batches over medium heat. Stir every now and then. (Again, do not over cook/fry, or the beef pieces will become tough). Keep fried beef aside.
In the same pan, add more oil if required so that you have about a cup in it.
Add mustard seeds followed by fenugreek seeds and let splutter.
Toss in chopped ginger and garlic and fry well.
The ginger and garlic pastes need to go in next.
Fry till oil separates.
Reduce heat and add chili powder, fennel seed powder and garam masala.
Saute for a minute.
Add meat and mix well so that meat is coated well with the fried paste.
Add some oil if the mixture appears dry.
Pour in 3 quarter cup vinegar and mix well. Bring to boil and mix in sugar.
Take off heat and let cool.
Transfer to clean glass jars and store in refrigerator.