Method:
This is a traditional Kerala beef preparation. Take a thick bottomed vessel and add cooking oil into it. Once it becomes hot, add the sliced coconut pieces and fry it till golden brown. Drain it and keep it aside.
In the same oil, add the mustard seeds and allow them to sputter. Add the chopped onions, crushed ginger, garlic and the curry leaves. Sauté till light brown. Grind the ingredients for the masala in a mixer, by adding water. Add the paste into the pan. Keep stirring every now and then till the oil separates from the masala or till a nice aroma comes. Now add the half cooked meat into the pan and some curry leaves too. Add two tablespoons of vinegar and then add the previously fried coconut slices, mix well and cover with a lid. Cook till the meat is soft and the sauce is really thick.
The beef masala is ready to be served now. It can be had with plain rice, bread or any Indian bread, like roti/chappathi/naan.
Note: The Asian viewer has to precook the beef by adding one tablespoon of vinegar, salt and turmeric in a pressure cooker. Do not add water. The American/Continental viewer need not precook the meat. |
