Sunday, November 4, 2012

Beef Dry Roast





Beef roast, Moru curry, pickle and rice... A feast for the soul.. :D




Ingredients: 

1. Beef - 2lbs chopped to cube sized pieces
2. Red Onion - 1 big sliced thinly lengthwise
3. Shallots - 5-6
4. Curry leaves - A sprig
5. Ginger finely chopped - 2 tbsp
6. Garlic finely chopped - 5-6 cloves
7. Green chillies - 6-7
8. Ground black pepper - 2 tbsp
9. Ground turmeric - 1/2 tsp
10. Garam masala - 1/2 tsp
11. Ground coriander - 1/2 tsp
12. Ground fennel seeds - 1 tbsp
13. Water - 1/2 cup
14. Fresh coconut pieces - 1/2 cup
15. Coconut oil - 2-3 tbsps
16. Salt - To taste

For the marinade: 

1. Minced red onion - 1/2 cup
2. Lemon juice - 2 tbsp
3. Ground red chilli  - 1 tsp
4. Ground turmeric - 1/2 tsp
5. Ground coriander - 1 tsp
6. Garam Masala - 1/2 tsp
7. Ground black pepper - 1/2 tsp
8. Curry leaves minced - 3 tbsp

Preparation: 

1. Cut and wash the beef pieces well. 
2. Add all ingredients for the marinade onto the beef pieces and mix well. Refrigerate for 1-2 hrs. 
3. Add the 1/2 cup of water to the beef mix. Cover and cook for about 40 mins or until well cooked. Drain the gravy onto a bowl and keep the gravy aside. 
4. Saute the ginger, garlic and green chillies in 1 tbsp of coconut oil a separate pan or wok until slightly browned. Add the sliced red onions. Saute for some more time until lightly browned. 
5. Add ingredients 8-11, 1/2 tbsp ground fennel, 1/2 tbsp black pepper and saute for about a minute. Add the cooked beef pieces. Saute on low to medium flame. 
6. As the beef dries out keep on adding little bit of the gravy, black pepper and fennel powder and keep on mixing for about 30 mins until its dry and a little flaky. 
7. Add the coconut pieces, a few green chillies slit lengthwise, curry leaves, coconut oil and mix for a few mins. 
8. Remove from the heat. 

Enjoy! :D



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