Another delicious beef recipe from 'God's own country'!
Ingredients:
Beef – 1 kg, cut into cubes
For the Marination:
Onion – 3 big, finely chopped
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Red chilli paste – 2 tbsp
Coriander powder – 2 tbsp
Turmeric powder – ½ tsp
Black pepper powder – 1 tsp
Salt – to season
For Masala:
Cloves: 10-12
Cinnamon: 2 inch piece
Green cardamom: 7
Black peppercorns: 20 corns
Fenugreek seeds: 1/2 tsp
Fennel seeds: 1/2 tbsp
Coconut: 1 and 1/4 cup, grated
Shallots: 15
For Tempering:
Coconut oil: 4 tbsp
Curry leaves – 2 sprigs
For Garnishing:
Fried curry leaves: 1 sprig
Method:
1. Marinate the cubed beef pieces with finely chopped shallots, ginger garlic paste, red chilli paste, coriander, turmeric and black pepper powders, along with salt mix well and cover it with a transparent foil and refrigerate overnight.
2. In a shallow pan broil grated coconut and sliced shallots, stir fry till it becomes golden brown in color. Put it in a bowl, keep aside. in the same pan broil peppercorns, cinnamon, cloves, cardamom, fennel and fenugreek seeds. Stir fry till you get the aroma of the spices. Take off from the stove, when cool, grind together along with the coconut shallots to a fine paste.
3. Heat oil in a cooker, add the curry leaves, after a couple of minutes, add the marinated beef cubes by adding cubes alone and not the marinade. Stir fry the beef for 8- 10 minutes.
4. Now add the marinade and mix well. Add 1 and 1/2 cups of water, mix and close and cook on high flame for 5 whistles and on slow flame for 20 minutes and put off the flame.
5. Keep the cooker back on the stove add the ground paste and cook till the beef is totally dry. Transfer to a serving bowl and garnish with fried curry leaves.
6. Serve hot with red boiled rice and dal curry or chappatis.
Beef – 1 kg, cut into cubes
For the Marination:
Onion – 3 big, finely chopped
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Red chilli paste – 2 tbsp
Coriander powder – 2 tbsp
Turmeric powder – ½ tsp
Black pepper powder – 1 tsp
Salt – to season
For Masala:
Cloves: 10-12
Cinnamon: 2 inch piece
Green cardamom: 7
Black peppercorns: 20 corns
Fenugreek seeds: 1/2 tsp
Fennel seeds: 1/2 tbsp
Coconut: 1 and 1/4 cup, grated
Shallots: 15
For Tempering:
Coconut oil: 4 tbsp
Curry leaves – 2 sprigs
For Garnishing:
Fried curry leaves: 1 sprig
1. Marinate the cubed beef pieces with finely chopped shallots, ginger garlic paste, red chilli paste, coriander, turmeric and black pepper powders, along with salt mix well and cover it with a transparent foil and refrigerate overnight.
2. In a shallow pan broil grated coconut and sliced shallots, stir fry till it becomes golden brown in color. Put it in a bowl, keep aside. in the same pan broil peppercorns, cinnamon, cloves, cardamom, fennel and fenugreek seeds. Stir fry till you get the aroma of the spices. Take off from the stove, when cool, grind together along with the coconut shallots to a fine paste.
3. Heat oil in a cooker, add the curry leaves, after a couple of minutes, add the marinated beef cubes by adding cubes alone and not the marinade. Stir fry the beef for 8- 10 minutes.
4. Now add the marinade and mix well. Add 1 and 1/2 cups of water, mix and close and cook on high flame for 5 whistles and on slow flame for 20 minutes and put off the flame.
5. Keep the cooker back on the stove add the ground paste and cook till the beef is totally dry. Transfer to a serving bowl and garnish with fried curry leaves.
6. Serve hot with red boiled rice and dal curry or chappatis.
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