Masala Beef with Ginger and Curry Leaf
Ingredients:
1 bay leaves
3/8 (1 inch) piece cinnamon stick
1-3/4 cardamom pods
1-1/4 whole cloves
3/4 teaspoon fennel seeds
3-1/4 whole black peppercorns
11 ounces beef tenderloin, cubed
1 cup chopped onion, divided
1-3/4 green chile peppers, halved lengthwise
3/8 (1 1/2 inch) piece fresh ginger root, grated
2 cloves garlic, minced
1/8 teaspoon ground turmeric
1/4 teaspoon salt
2 tablespoons and 2 teaspoons coconut oil
1/8 teaspoon whole mustard seeds
1-1/4 fresh curry leaves
3/4 teaspoon lemon juice
1/4 teaspoon ground black pepper
Directions:
To make the masala powder: Grind the bay leaves, cinnamon, cardamom,
cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine
powder.
Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh
ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1
cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is
cooked through. Add salt. Stir and continue to simmer about 10 minutes or until
mixture is almost dry, but do not allow it to burn (add a bit more water, if
necessary). Set aside.
Heat oil in a large skillet over medium-high heat. Add
mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup
chopped onion and stir over medium heat until onions soften and begin to brown,
about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes.
Stir in the beef mixture, black pepper, and lemon juice.
Cook until nicely browned and heated through, about 8 minutes.
Prep Time:
20 Min
20 Min
Cook Time:
55 Min
55 Min
Ready In:
1 Hr 15 Min
1 Hr 15 Min
