Beef Curry In Coconut Milk Eid Special

Ingredients 

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. 

Ammuttys - Beef in Tamarind Coconut Gravy with Spices - Thattikuttu Speical

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/ Cilantro

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.