>> September 26, 2011
green chillies, crushed - 4 or less (adjust to taste)
ginger, crushed - 3/4 inch piece
garlic, crushed - 12
tomatoes cubed - 2 medium
curry leaves - 3 sprigs
chilly powder - 2 tsp
turmeric - 1/2 tsp
coconut oil - 1tbsp
garam masala - use half of the garam masala from the above mentioned quantity.
salt - to taste
method to boil beef
Heat a pressure cooker in medium flame and add the coconut oil. Immediately add the crushed onion, green chilly, ginger, garlic and curry leaves. Stir for one minute. Add the chilly powder, turmeric powder, garam masala and salt. Stir for few seconds. Add the washed and cubed meat. Stir well. Add the tomatoes and whole potatoes. Stir and put the lid on and cook till done (8 whistle for the usual pressure cooker).Open the lid and cut the potatoes into four or eight. Keep it aside.
This recipe requires double tempering.
ingredients for the tempering
coconut oil - 2-3 tbsp
garlic - 6 cloves, finely chopped
ginger - 1/2 inch piece, finely chopped
onion, sliced - 3 medium sized
curry leaves - 1 sprig
garam masala - the other half of the 1/2 of the above quantity
turmeric powder - 1/2 tsp
chilly powder - 1 - 1 1/2 tsp
salt to taste
pepper powder - 1/2 tsp (optional)
Heat a clay pot or a wide pan and add the coconut oil. Add the garlic till golden brown. In medium heat, add the onion and salt and saute till golden brown. Add the ginger and curry leaf and stir for few seconds. Add the turmeric, chilly powder and garam masala. Saute till the raw aroma is gone. Add the cooked meat and potatoes. Stir well and simmer for 10 - 15 minutes. Serve hot with rice, appam, peshawari naan, meat puttu or even a stuffed paratha or kashmiri paratha. Enjoy!