Ingredients
2 lbs beef cut into small cubes
2 tbsp thinly sliced garlic pieces
1 tbsp thinly sliced ginger pieces
1 tsp fat free mayonnaise
2 tbsp vinegar
1/2 cup thinly sliced coconut pieces (available frozen in Indian grocery stores)
2 cups thinly sliced onions
lots of curry leaves (not really optional, but I made it without these)
salt to taste
2 tbsp oil
To roast and grind
2 tbsp coriander seeds
10 dry red chillies
1/2 tsp black peppercorns
1 tbsp fennel seeds
2 cloves
2 cardamom pods
1″ cinnamon
Method
Heat a skillet and dry roast the ingredients under to “to roast and grind” section. Grind these to a smooth powder in a spice grinder or a coffee grinder.
Place the beef pieces in a pressure cooker. Add the spice powder, garlic, ginger, coconut, mayonnaises and vinegar and mix well. Keep it marinated for about 15 minutes. Add 1/4 cup water and pressure cook for about 8 minutes after the first whistle.
(If you don’t have a pressure cooker, add about a cup of water and cook in a pan with a tight lid, occasionally stirring to make sure that the bottom doesn’t burn. Cook for about 20 minutes till the beef pieces are tender. )
In a large frying pan, heat the oil and add the onions and curry leaves. Add salt to taste and saute till the onions start to brown.
Stir in the cooked beef mixture to the pan, and saute on medium heat for about 15-20 minutes till it is completely dry.
2 lbs beef cut into small cubes
2 tbsp thinly sliced garlic pieces
1 tbsp thinly sliced ginger pieces
1 tsp fat free mayonnaise
2 tbsp vinegar
1/2 cup thinly sliced coconut pieces (available frozen in Indian grocery stores)
2 cups thinly sliced onions
lots of curry leaves (not really optional, but I made it without these)
salt to taste
2 tbsp oil
To roast and grind
2 tbsp coriander seeds
10 dry red chillies
1/2 tsp black peppercorns
1 tbsp fennel seeds
2 cloves
2 cardamom pods
1″ cinnamon
Method
Heat a skillet and dry roast the ingredients under to “to roast and grind” section. Grind these to a smooth powder in a spice grinder or a coffee grinder.
Place the beef pieces in a pressure cooker. Add the spice powder, garlic, ginger, coconut, mayonnaises and vinegar and mix well. Keep it marinated for about 15 minutes. Add 1/4 cup water and pressure cook for about 8 minutes after the first whistle.
(If you don’t have a pressure cooker, add about a cup of water and cook in a pan with a tight lid, occasionally stirring to make sure that the bottom doesn’t burn. Cook for about 20 minutes till the beef pieces are tender. )
In a large frying pan, heat the oil and add the onions and curry leaves. Add salt to taste and saute till the onions start to brown.
Stir in the cooked beef mixture to the pan, and saute on medium heat for about 15-20 minutes till it is completely dry.
0 comments:
Post a Comment