Friday, April 13, 2012

Beef Curry


Beef - 1kg ( sliced in to square pieces)
Shallots- 6 Nos ( Sliced)
Garlic- 4 pods ( Sliced in to thin long pieces)
Ginger- 1/2 ich (Sliced into thin long pieces)
Onion-2 ( Sliced into thin pieces)
Cocunut- sliced in to thin pieces- 1/2 cup
Turmeric powder- 3/4 table spoon
Chilli powder- 1/2 table sppon
Corriandor  powder- 1/2 table spoon
Meat masala- 1 &1/2 table spoon
Garam Masala- 1/2 teaspoon
Tomato - 1
Mustard seed- 1 teaspoon
Curry leaf


Mix well the washed beef, shallots, garlic, ginger, turmeric powder( 1/4 tea spoon),salt & 1/2 table spoon meat masala in a cooker. (Add little water only if water from meat drained out already). Close lid and keep in  medium flame  for 6min and keep it aside.

Heat oil in pan, splutter mustard seed, add curry leaf , sliced coconut and saute until cocunut become golden colour. Add sliced onion saute in medium flame then close lid and keep for 2 min in small flame. Saute again until onion gets slight golden colour. Add meat masala ( 1 table spoon), corriandor powder ( 1/2 table spoon), turmeric powder(1/4 table spoon), chilly powder, garam masala and mix well and saute in low frame for 1min.

Make tomato paste  by saute tomato with little oil in a pan until it get good paste.

Mix Part-1, Part-2, Part-3  and cook well in a cooker ( until 4 vistle)
Open lid after cooker pressure come down . 
Heat oil in a pan splutter mustard seed, add little curry leaf and transfer the cooked beef to pan. Saute it in medium flame to make the gravy to the required consistancy. Serve  hot with chappathi.