SPICY BEEF CURRY

Yum

This beef curry is a south indian recipe from kerala, its rich, spicy and absolutely tasty curry.  Here i used chuck roast steak, i cut them into small cubes to make the curry. However you can use stew meat or any part of your choice, but i recommend using meat with some fat and bones to give that richness to the curry. You can also prepare this beef curry in a pot and make it a one pot recipe or even a slow cooker works too. I made this in a pressure cooker which is lot easier and quick. As you can see most of the indian cooking is done using a pressure cooker. Wash the meat, add the turmeric and half a teaspoon of salt, mix and keep aside. The rest of the needed salt will be added while cooking the curry.

Beef with bones - 1 pound (1/2 kg)

onion - 1 big sliced

tomato - 2 chopped

ginger garlic paste - 3 teaspoon

turmeric - 1/2 teaspoon

green chilis - 2

red chili powder - 1 teaspoon

coriander powder - 2 teaspoon

cumin powder - 1 teaspoon
cilantro to garnish

salt as required

for tempering

coconut oil - 2 tablespoon

bay leaf - 1

cloves - 4 

cinnamon stick - 2 inch stick

for grinding

coconut sliced - 2 teaspoon

fennel seeds - 1 teaspoon

PREP TIME: 10 MINS          COOK TIME : 40 MINS          

steak cut into cubes

turmeric and salt added

spices and onions added

tomato added

beef, ginger garlic paste and salt

roasted masalas added, place the lid on, allow 4 whistles

Heat the pressure cooker with oil, add the spices listed under tempering, fry them until brown, add the sliced onions, green chilis saute for a couple of minutes, until they turn transparent, do not allow the onions to carmalise as it may bring sweetness in the curry, which we do not want. Now add the tomatoes and allow it to turn mushy. Meanwhile in a separate pan on a low flame, dry roast the masalas such as coriander, red chili powder and cumin powder, as dry roasting will create nice smokiness to the recipe. Make sure you don't burn the masala, dont wait for the masala to turn brown. once its dry roasted remove from the stove and keep aside. Now add the meat, salt, the ginger garlic paste and combine them well, after a couple of minutes , add the dry roasted red chili powder, coriander and cumin powder. Combine the spices and the meat well, add about a quarter cup of warm water. Close the pressure cooker with the lid and whistle on. Allow about 4 whistles on medium high flame. After the pressure is completely gone. Open the lid, You will notice oil floating on top, add the finely grounded coconut and fennel paste to the curry. Allow it to boil for 5 more minutes and switch off the stove. Garnish with cilantro/coriander , serve hot with steamed rice, flat bread or can also be used for burgers.
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