INDIAN BEEF MASALA FRY
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.
Provided by Seeprats
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
INDIAN BEEF STEW
Last night I was hunting for the perfect recipe for a traditional Keralite(south-Indian)beef stew and I just could'nt find a "perfect" one anywhere on Zaar or on the food blogs I usually depend on...By the end of it all, I had read through sooo many versions of this recipe, this is what I finally created...DH(whoz very picky about authenticity) gave it two thumbs up!!! Traditionally it is served with Appams but it goes very well with regular white bread too..... [You may substitute beef with lamb/chicken as per preferance]
Provided by Seeprats
Categories Stew
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Marinate the beef cubes with salt,pepper,4 green chillies,garlic and half the quantity of chopped ginger for half an hour.
- Pressure cook the meat till tender with 1/4 cup water. Reduce the liquid till you get a thin film of gravy at the bottom of the cooker.
- Separately,boil the potato cubes with a pinch of salt,drain and set aside.
- Next,heat the oil in a pan and fry fennel seeds, cinnamon, cardamom, bay leaves and cloves for 30 seconds.
- Then add the onion, remaining green chillies and ginger alongwith 6 curry leaves. Saute till onion turns limp and translucent.
- Add the cooked beef (with remaining gravy),red chilli powder, turmeric powder and potatoes.Stir well.
- Then reduce heat to low and add half cup coconut milk diluted in 3/4 cup water and salt. Cover and cook for 15 minutes.
- Finally, increase to medium heat, add the remaining 1/2 cup coconut milk and bring to a boil.
- Add the rest of the curry leaves and cook on low heat till the gravy is not too runny.
MUGHLAI BEEF CURRY (MUGHLAI FREZI)
This is an authentic, richly flavoured Indian dish, guaranteed to impress any curry fan. It's even better the next day, so feel free to make it ahead of time. It makes a great meal served over a bed of rice and accompanied by a vegetarian curry or two. It's also wonderful with fresh baked naan bread (I recommend recipe #56245). Modified from Pranati Sen Gupta's "The Art of Indian Cuisine". IMPORTANT: Please take into consideration that this recipe was designed for tenderizing tough, lean cuts of beef (e.g. outside round, and other stewing cuts). If using a more tender cut, you must reduce the simmering time accordingly. For example, for sirloin steak, you should simmer the meat in the coconut milk for no more than 15 minutes.
Provided by Wisent
Categories Curries
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Bring coconut milk to a boil in a large heavy-bottomed pot (Dutch oven) and add beef cubes. Cover and simmer over low heat for about 40 minutes, or until almost tender. Lift out beef cubes and reserve in large bowl. Skim off any visible oil in the coconut milk, then pour over beef to keep the meat moist.
- Clean and dry the heavy-bottomed pot, place it back on the stove and heat ghee on medium-low. Fry onion slices and garlic cloves until light golden, lift out and set aside.
- Add all spices to remaining ghee in pan. Fry over low heat for one minute, stirring carefully to avoid scorching. Add beef cubes, reserving coconut liquid, and tomato paste, and fry until the mixture turns a rich brown colour, or about 8-10 minutes.
- Stir in yogurt, add salt and fried onions, cover and simmer for 20 minutes to blend flavours. If curry becomes too thick, add reserved coconut liquid as is necessary.
- Remove from heat, top with cilantro and enjoy!
ANGLO-INDIAN BEEF (OR LAMB) STIR-FRY
From "5 Spices, 50 Dishes" by Ruta Kahate. You can use raw beef for this, but the far more useful trick is to use leftover beef or lamb roast. (Author suggested beef roast, but I tried it with lamb and it was great). I think you could also use rare deli beef also, for a quick meal. And I'll make potatoes like this even if not making the rest of the dish. This is a popular dish reflecting the influence of the many cultures that colonized India.
Provided by duonyte
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using raw beef, freeze 20 minutes and slice paper-thin. (I would buy beef sliced for bulgogi). Rub the beef with the vinegar, 1 tsp salt and 1/2 tsp turmeric. (With leftover roast, I omitted the salt, but used the turmeric and vinegar. I also sliced it somewhat thicker).
- Bring the whole potatoes to a boil in slightly salted water to cover. Boil for 5 minutes, then remove from heat and let sit in the hot water for 15 minutes. The potatoes will be perfectly done. (Or cook potatoes by your preferred method).
- Peel the potatoes and cut into 6 to 8 wedges each. Coat with the remaining 1/4 tsp turmeric and 1/4 tsp salt.
- Heat 3 tbl oil in a large wok and fry the onion and ginger until slightly softened.
- Add the cayenne and the marinated beef (I also added the marinade). Cook over high heat for 5 to 8 minutes or until tender. If not sufficiently tender, add 1/2 cup water and cook over medium-low heat until it's done to your likeness. (With the leftover roast, you really just want to get it warmed through, so watch your cooking time).
- Meanwhile, heat the remaining 3 tbl oil in a large skillet and gently fry the potato wedges over low heat (I used medium heat) until golden brown and crisp.
- Serve meat with the potato wedges. To be authentically Anglo-Indian, serve some ketchup on the side.
Nutrition Facts : Calories 510.2, Fat 35.6, SaturatedFat 7.4, Cholesterol 85, Sodium 793.6, Carbohydrate 21.9, Fiber 3, Sugar 2.1, Protein 25.6
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