Thursday, October 2, 2014

Beef Curry In Coconut Milk Eid Special


1.5 kg of  beef stew meat, cut into small cubes

10 cloves garlic

2 (1 inch) piece fresh ginger root - peeled, sliced and crushed

3 1/2 tablespoons white vinegar

2 teaspoons salt( Depends on your taste)

1.5 tablespoon ground black pepper

1.5 tablespoon Garam Masala , toasted

 1 1/2 tablespoons Chilli powder

1 tablespoon Kashmiri chili powder

4 tablespoons vegetable oil

2 Sprig Curry leaves 

4 strips   Saravasungandhi /All spice  leaf( optional)

200 gram Shallots /Small onion sliced

1 (1 inch) piece cinnamon stick

4 green cardamom pods

3 whole cloves

3 tablespoons tomato paste

1 cup water

1.5 cup thick coconut milk

Handful Cilantro (optional for Garnishing)

Method Of Preparation

Rinse the beef and pat dry.

Crush the garlic cloves into a paste and combine it with the crushed ginger.

Add the vinegar, salt, pepper, roasted curry powder,  chilli powder and Kashmiri chilli powder.

Mix in the beef cubes and toss to coat.

Set aside for 1 hour.

Heat the oil in a Kadai / Deep covering pan

Add the curry leaves and   Saravasungadhi leaves. Stir in the shallots/Small onions.
Cook, stirring frequently, until the shallots  has softened and turned translucent, about 5 minutes.

Mix in the beef cubes and cook until browned on all sides, about 15 minutes.

Stir in the cinnamon stick, cardamom pods, and cloves.

Add the tomato paste and water and mix well.

Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender.

Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.

At last add the coconut milk and heat through.

Taste and adjust the seasonings before serving.

Garnish with Cilantro. 

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