Hi ,
This recipe has a great emotional binding to our family. it is passed to my mom from her mother. Still feeling the aroma of spices around my moms kitchen. The way she cooks, laughs and the way we kids roam my moms kitchen on the vacations, i feel to go back to that wonderful memories of my child hood. Full of fun . My mother loves to cook and we loves to eat. Dad will be there with us in the kitchen. That is the world for all of us, we discussed everything there latest trends in fashion to U.S.S.R . Mom teaches one thing to all of us " Food is love " . Miss u mom.
This is little
bit tangy and creamy recipe with lots of spices. Grand mother
got this from her mother . There is a history behind it. She is wonderful cook . I would like to dedicate to this my
Grandmother .
Ingredients:
½ Kg boneless beef (cut
into cubes)
5 tablespoons oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
4 tblsp Mint
leafs pounded ( Flavouring)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (Gooseberry size Tamarind sockend
water )
2 tblsp coriander leaf/
6 tablespoons roasted
coconut
Salt to taste
Spice Mix(Chop the spice paste ingredients and then
blend it in a food processor make a paste).
10 shallots
3 tablespoon Ginger chopped( 2 inch piece)
1 tablespoon Mint
chopped
6 cloves garlic
10-12 dried chilies socked in water
Method of preparation
Heat the oil in a stew pot, add the spice paste, cinnamon,
cloves, star anise, and cardamom and stir-fry them until you feel that roasted smell come from the
pot.
Add the beef and the pounded mint leafs and stir for 1
minute.
Add the coconut milk, tamarind juice, water, and simmer on
medium heat, stirring frequently until the meat is almost cooked.
Add the cilantro/coriander leaves, toasted coconut , stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 – 1
1/2 hours or until the meat is really tender and the gravy has dried up.
Add salt to taste.
Serve immediately with rice.
mm delicious
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