A Beef Curry with a Difference

Photo: Nisa Homey

Ingredients

1/2 kilogram Beef::, chopped preferably with fat.

1 whole Lime:

1 teaspoon Mustard seeds:

200 Shallots/button onions: gms, sliced.

2 pods Garlic:, chopped.

1 inch Ginger:, chopped.

2 Green chilly:, slit.

1 Tomato: chopped.

2 teaspoons Kashmiri red chilly powder:

2 tablespoons Meat masala:

1 teaspoon Coriander powder:

1/2 teaspoon Garam masala:

1/2 teaspoon Turmeric:

1/2 teaspoon Pepper powder:

Coconut oil.

Salt.

Curry leaves.

Preparation

Marinate beef with lime juice, 1 tbsp meat masala, and salt. Keep aside in fridge for at least 2 hours.

Meanwhile deskin and clean 200 gms of shallots.

Slice them thinly. Chop the ginger and garlic thinly.Slit the green chillies.

In a pressure cooker heat oil and add 1 tsp mustard seeds and let it splutter. I used coconut oil that brings out more authentic Kerala flavor and this time I forgot that I am on diet.

Dunk in the sliced shallots, garlic, ginger, green chilies, and salt.(Remember salt was added for marinating so add little here).

Let it fry on low flame for 5 to 10 min

Meantime chop 1 tomato and keep aside.

Now the shallots must have started to brown....add 2 tsp red chilly powder (I am using Kashmiri chilly which is not pungent; if using ordinary red chilly pls reduce by 1 tsp), 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tbsp meat masala, 1/2 tsp garam masala, and 1/2 tsp pepper powder.

Allow it to fry for a min or until the raw smell goes.

Add the chopped tomato.

Let it fry for 2 or 3 min or until oil comes out.

Dunk in the marinated beef and mix well. Let it fry for another 5 min, mix well. The idea is remove the raw smell of the marinated masala and the fat of the meat to come out.

Add little water. Close pressure cooker and cook for 20 min on low flame after the 1 st whistle.

Open and check whether the beef is cooked. Serve hot.