This is a very traditional South-Indian preparation of beef...a slightly spicy dry side-dish. The flavour is more authentic when it is prepared using coconut oil instead of regular vegetable oil.Extremely simple,it tastes great when paired with pulao or even pita bread & hummus.
Marinate the beef with half of the the sliced onions, green chillies, ginger, curry leaves, coriander powder, garam masala, pepper and red chili powder. Keep aside for at least half an hour.
Sauté the remaining half of the onions till golden brown. Add the red chilies and sauté for a few more minutes.
Next add the marinated beef and half a cup of water. Add salt to taste. Cover and cook on low heat till the beef is tender.
Once the beef is well cooked, stir-fry continuously till it turns dry and dark brown in colour.
Separately, heat the ghee and fry the shredded coconut till brown.
Add the coconut to the fried beef, stir on medium heat for 5 minutes till it is well mixed.
BEEF CHILI MASALA
Garam masala is a blend of spices that you find in most Indian households, and you can easily find the blend in your neighborhood grocery store. This aromatic mixture usually contains black pepper, cardamom, cinnamon, cloves, coriander, nutmeg and turmeric, and takes chili from ordinary to extraordinary. Serve this flavorful chili with basmati rice, lime wedges, yogurt, and chopped cilantro.
1 scotch bonnet pepper (scotch bonnets are very hot!)
1 pound ground beef
One 14.5-ounce can petite diced tomatoes
1 cinnamon stick
1 star anise
Juice of 1 lime or 1 teaspoon dried mango powder
1 1/2 teaspoons salt
1 teaspoon white vinegar
3 small waxy potatoes (any type you like), cut into small cubes (about 1 1/2 cups)
1/2 cup frozen peas
1 1/2 teaspoons garam masala
1 tablespoon chopped fresh cilantro (or to taste)
Steps:
In a large heavy-bottomed saucepan or Dutch oven, toast the coriander seeds, chili powder, cumin seeds, fennel seeds, red pepper flakes, turmeric and black pepper at high heat until they begin to pop and are fragrant. Add the butter and onion and cook, stirring occasionally, until the onion is translucent, 5 minutes. Add the garlic, ginger and scotch bonnet pepper and cook until the garlic is golden.
Add the beef and stir with a wooden spoon to break up any lumps. Cook, stirring, until browned, about 10 minutes. Add 2 cups of water and the tomatoes, reduce heat to medium, and simmer for 10 minutes. Add the cinnamon stick, star anise, lime juice, salt, vinegar and potatoes; increase heat to bring to a boil. Reduce to a simmer, cover, and cook until the beef is tender, 30 minutes. Add the peas, garam masala and cilantro and cook another 10 minutes. Taste and add more salt, if necessary. Remove cinnamon stick, star anise and the scotch bonnet if it is not dissolved before serving.
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