Beef Masala
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| Curry leaves |
- |
2 sprigs |
| Salt |
- |
1 and 1/2 teaspoon |
| Coconut slices |
- |
one small cup full |
| Mustard seeds |
- |
1/2 teaspoon |
| For the masala: |
|
|
| Pepper |
- |
5 - 8 |
| Cinnamon |
- |
2-3 pieces |
| Cloves |
- |
6-8 |
| Aniseed |
- |
2 teaspoons |
| Coriander powder |
- |
2 tablespoons |
| Chili powder |
- |
1 tablespoon |
| Turmeric |
- |
1/2 teaspoon |
| Asafetida powder |
- |
1 and 1/2 teaspoons |
|
 |
| Ingredients: |
|
|
| Beef/meat |
- |
1 kg |
| Coconut oil/Cooking oil |
- |
4 tablespoon |
| White Vinegar |
- |
3 tablespoon |
| Large Onions |
- |
2 Chopped |
| Garlic flakes |
- |
8-10; crushed |
| Ginger crushed |
- |
1 and 1/2 inch piece |
|
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.
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