Beef curry has become my new favorite dish…
I love the view I get to see while sitting in my home, it’s an open concept house with lots of windows and glass doors. Looking out into the backyard from the living room, I get to watch the plants that I’d planted sway in the wind, birds roaming around aimlessly and feeding on the grass seeds, green grass that carpets the ground, I never get bored of this view. I’d a reading weekend, so I stayed in my cozy home while my man roamed around in his motorcycle. These days I cannot completely focus on one thing, way too many distractions haunt me. At times, I wish if I could go back to those times when there was no internet and all all these technology which connects us to everyone in the blink of an eye. Wish I could unplug for a few days, hmm…
On a second thought, if I unplug I wouldn’t be able to share the recipes with you all, I wouldn’t be able to update my thoughts on FB, I wouldn’t be able to tweet, upload pictures on Instagram. Wow, I’ll be missing so many things.
Well, back to this recipe. I usually make chicken or mutton(goat) curry, with beef I mostly make beef roast or beef stir fry or meat loaf. If I make non-vegetarian dish, it’s mostly with lean chicken breasts. So,once in a while when I have beef it tastes so much better. The other day, I made beef curry instead of roasting or stir frying it. I cannot say how much my man and I loved this beef curry. The next day, my man was looking in the refrigerator for any leftovers, but in vain.
- Small onions, halved- 3, large
- Garlic- 4 cloves medium
- Ginger- 2 inch slice
- Cardamom, whole- 2
- Cloves, whole- 2
- Cinnamon- 2 inch slice
- Oil- 2 tbsp
- Onion, chopped long and thin- 2, medium
- Tomato, chopped- 2
- Beef, stew cut- 1 lb or ½ Kg
- Mint leaves- 6 leaves
- Kashmiri red chilly powder- 1 tsp
- Regular chilly powder- ½ tsp
- Coriander powder- 1 tsp
- Fennel powder- 1½ tsp
- Turmeric powder- ⅛ tsp
- Ground pepper- ¼ tsp
- Water-1/4 cup
- Cilantro, chopped- ¼ cup
- In a blender or coffee grinder, grind the above mentioned ingredients “to grind” to a coarse paste. Keep aside.
- Wash the beef under running water. To remove the blood from the beef: you could soak the beef in water along with a few pinches of turmeric powder and keep aside for 5 minutes. Wash under running water and keep aside.
- Place a pressure cooker over medium heat, add oil.
- Add onions to oil, add a few pinches of salt, saute till it turns light golden in color.
- Add the ground small onion, ginger-garlic, whole garam masala paste to the onions. Saute for a few minutes till the raw smell goes away.
- Add tomato, saute for a few minutes.
- Add the beef, combine well.
- Add mint leaves, Kashmiri red chilly powder, chilly powder, coriander powder, fennel powder, turmeric powder and ground pepper to the beef, combine well.
- Cook for a couple of minutes.
- Add ¼ cup water and close the pressure cooker, place the whistle on the cooker.
- Cook over medium heat till 4 whistles, as beef takes longer time to cook.
- Remove the cooker from the heat, let the pressure subside and open the lid.
- Place the cooker again over medium heat, if the gravy is too watery, you could cook for a few minutes to thicken it.
- Ladle the beef curry into a bowl, and serve with chapati, naan, appam, orotti, pathiri, rice etc. This curry goes well with almost anything.
- You could even combine the beef curry with pasta.