Calcutta Beef Curry Food

BENGALI BEEF CURRY

Steps:

• Cut the meat into small pieces of 2 inches size. Wash meat well, drain, and set aside. Peel, slice and wash onions and set aside. Mix well yogurt, meat and all the spices and let it marinate for 1 hour.
• Pour the cooking oil in a 8 liter cooking pot, add onions and stir fry onions for about 20 seconds. Add marinated meat and stir fry for 10 minutes on low-medium heat. Add salt and 1 liter water, stir well and cover pot on low-medium heat and let meat cook for 1 hour. Stir the curry every 10 minutes.
• Add more water in between if necessary so that the curry does not dry up, do not add more than 1 cup of water at a time, so that the curry remains thick. Finally remove from heat and garnish with Fresh coriander and mint leaves. Serve hot with Roti, Nan, Paratha, Pulao or Rice. Beef with bones tastes better.

CALCUTTA STYLE GHUGNI RECIPE-TANGY YELLOW PEAS CURRY

Steps:

• To begin making the Calcutta Style Ghugni Recipe, firstly we will make the Muri Masala.
• To make the muri masala, roast the cumin and coriander seeds until browned well. Roast on low heat, so it does not burn and turn black. Remove from heat and keep it aside.
• Next roast the bay leaves until crisp. When you crumble with hands it will crush immediately. Combine all the roasted ingredients with the rest of the remaining ingredients and blend into a fine powder.
• Store the Muri/Moodi Masala in the freezer to retain freshness for about 4 to 6 months. We will not be using all the masala for this dish.
• To next step is to make the Ghugni Recipe. We will first cook the soaked yellow peas until soft and mushy. See video recipe of how to cook peas in a pressure cooker.
• Soak for 4 hours or overnight & cook in the pressure cooker along with 2 cups of water and a pinch of salt for about 3 whistles. After 3 whistles turn the heat to low and simmer for 15 minutes and turn off the heat. Allow the pressure to release naturally.
• Peas comes under the legume category when dried and hence requires the similar amount of soaking and cooking time as other legumes. Once the yellow peas are cooked, making the Ghugni is very simple.
• Heat a teaspoon of oil in a pan; add in the grated ginger, turmeric powder, the cooked peas and just 1 or 2 teaspoons of the above moodi masala. Adjust the salt as required.
• Give the Ghugni a quick boil, then stir in the chopped coriander leaves and turn off the heat.
• Serve the Calcutta Ghugni along with thinly sliced ginger and more green chillies on the top as a tea time snack or even along with Gujarati Methi Thepla for dinner.

CALCUTTA STYLE BEEF CURRY

Steps:

• Boil the water with the 1/2 tsp salt, add the beef and simmer til it is tender.
• Mix the spices together and add the milk to make a paste.
• Melt the ghee and fry the onions and garlic til golden. Add the spice paste and fry for 3 minutes.
• Add the meat and half of the water it was cooked inches Bring to the boil and simmer for 15 minutes.
• IF THE GRAVY IS TOO THICK ADD SOME MORE OF THE WATER.
• Garnish with the chopped coriander.
• Serve with boiled rice.

CALCUTTA BEEF CURRY

Steps:

• Cube meat to 1 1/2 inches. Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
• Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered). Add to saucepan with the chilies (for a milder taste, remove seeds before crushing), and cook for a minute. Add the grated ginger and turmeric; stir for 1-2 minutes.
• Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
• Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
• Bring back to boil and simmer uncovered for 40 minutes. Thicken with corn flour if necessary.
• Serve with Basmati rice and accompaniments.

CURRY BEEF MARINADE KEBABS

Steps:

• Day 1:.
• Measure beer without a head.
• Mix with remaining ingredients, excepting meat and vegetables.
• Pour marinade over beef in sealable container.
• Refrigerate overnight.
• Day 2:.
• If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
• Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside.
• Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
• To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking.
• Preheat grill to 300 degrees.
• Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out.
• (Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
• Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
• When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside.
• Remove from grill, serve with anything you want.

CALCUTTA CURRY

Steps:

• Melt half the lard in a heavy saucepan or flameproof casserole and fry the meat cubes quickly to seal. Stir in the water, cover and simmer very gently for about 1 1/2 hours until the beef is tender.
• Melt the remaining lard in another pan and fry the onions for 5 minutes until golden brown. Stir in the garlic and spices and fry gently, stirring, for a further 4-5 minutes. Blend in the milk, then add to the cooked meat with salt, to taste. Simmer, uncovered, for about 10 minutes or until the juices are reduced slightly.

CALCUTTA CHICKEN CURRY - HCG PHASE 2

Steps:

• Dissolve spices in chicken broth in a small saucepan.
• Add chopped onion, garlic and chicken.
• Sauté chicken in liquid until fully cooked and liquid is reduced by half.
• Additional water may be added to achieve desired consistency.
• Serve hot or cold.

CALCUTTA CHICKEN CURRY

Steps:

• Mix the salt, pepper, and flour together in a bowl and add the chicken pieces to coat.
• Heat 2 tablespoons of the butter and 1 tablespoon of the oil over medium heat in a large Dutch oven. Add the chicken in two batches, sauteing each batch until lightly browned; remove the chicken to a plate. Add the remaining butter and oil to the warm pot, and add the onions, carrots, and celery. Cook uncovered for 5 minutes, stirring often. Add the curry powder and turmeric and cook for 1 minute. Add the coconut milk, chicken broth, and tomatoes and stir. Turn the heat down, partially cover the pot, and cook for 20 minutes. Remove the lid and gently cook for 10 minutes, or until the sauce thickens slightly. Serve with steamed rice and garnishes.

LAMB CURRY CALCUTTA

Steps:

• In a large skillet, heat oil. Add meat cubes and brown on all sides. Add onions, apples and garlic. Cook until onion is tender, but not brown, stirring frequently. Add curry powder, cayenne pepper, flour and salt, stirring well to coat meat evenly. Add beef broth and stir. Heat until sauce bubbles. Stir in half and half. Cover. Cook over low heat until meat is tender, about 1-1/2 to 2 hours, stirring occasionally. During last 1/2 hour cook rice with water, 1 teaspoon salt and butter or margarine according to package directions. Stir raisins into rice before serving with lamb.