A spicy curry that is so perfect with a bowl of hot steaming rice. This is Just the thing for a weekend lunch. You can use lamb rather than beef if you wish. And yes! Feel free to adjust the spices to make the dish hotter and spicier.
You Need –
- Beef – 500 grams. Boneless and cut into bite size pieces
- Coconut milk – ½ cup
- Coriander powder – 3 teaspoons
- Turmeric powder – ½ teaspoon
- Tomato – 1 large
- Onion – 2 medium, thinly sliced
- Green chili – 2 or to taste
- Curry leaves – 2 sprigs
- Cooking oil – as required (I used coconut oil)
- Salt to taste
To make a paste –
- Garlic – 4 cloves
- Ginger – 1’inch piece
- Chili – powder – 2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Cinnamon stick – 1’inch piece
- Cloves – 2-3
- Cardamom – 3
- Fennel seeds – ½ teaspoon
- Peppercorns – 1 teaspoon
How to –
Wash and clean the meat well. Drain the water completely and set aside.
In pan dry roast all indigents under “To make a paste’ except for ginger and garlic. Roast till fragrant. In blender; put all the roasted spices, ginger, garlic and blend to a fine paste with just enough water. Make sure the paste is thick and not runny. So add about 2 teaspoons of water at a time.
Add the spice paste to the meat and coat well. Marinate for atleast an hour. After an hour pressure cook the meat with the marinade and ¼ cup water till about 80% done.
Heat oil in large pan. Add the chopped onions and cook till translucent. Add the green chilies and cook briefly. Add the turmeric powder and coriander powder and cook till the oil starts to separate. Add the tomato and cook till mushy.
Tip in the cooked beef with the liquid. Increase the heat and cook for 2-3 minutes till everything is well blend and coated. Tip the curry leaves in; reduce the heat to medium low. Cover and cook till the beef is done.
Uncover; at this point you may adjust the consistency of the gravy by adding in more water or continue to cook till the gravy thickens. Add the coconut milk. Give a good stir and bring to a gentle simmer.
Turn off the heat and drizzle 2 teaspoon of coconut oil and cover and let it sit for 5 minutes before you serve with steamed rice, flavored rice, porota or roti.
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