Indian cuisine
Ingredients:
- 1 kg tender
beef cubes.
- 3 piece
ginger.
- 1 pod garlic.
- 8 big onions.
- 3 tbsp jeera
or butter.
- pieces of
cinnamon.
- 10 cloves of
garlic.
- 10 cardamoms.
- 6 pepper
corns.
- 3 tbsp bafat
powder or chili powder
- 2 cups curds.
- 3 bay leaves.
- 1 flat tbsp
mixed spice powder.
- extra
cinnamon, cardamoms and cloves for frying whole.
Directions:
- Cut and wash
beef till water runs clear.
- Drain on a
colander so that all water drains out.
- In a large non-stick
vessel, brown the beef in small batches and keep aside.
- Grind the
ginger and garlic to a fine paste.
- Grind the
jeera, cinnamon, cloves, cardamoms, peppercorns and bafat powder to a fine
powder. - Cut the 8 onions into fine slices.
- In the same
vessel that the beef was fried and which has a residue of oil/ghee.
- Add the bay
leaves and the extra cinnamon, cardamoms and cloves and fry for a minute.
-Then add the
sliced onions and required salt and fry till the onions are golden (this is
important).
- When lightly
browned, add the ginger/garlic paste and fry for some time.
- Add the
powdered spice dry powder and stir for some time.
- Add the beef
and any juices left behind and keep frying till the meat is nicely fried and
oil/ghee starts glistening.
- Add curds, 1
tbsp at a time, till all the curds in incorporated.
- At this point
check the seasoning and add if anything required.
-Test if the
meat is cooked; and depending on this add a little water and cook till beef is
tender.
- Garnish with the mixed spice powder and coriander leaves and
fried potatoes. Serve on a bed of garlic rice.