Meat Curry

It' s Sunday and the day called for some wholesome Beef Curry for Sunday lunch. So I headed to the market, bought 500 grams of beef and sauntered home to cook it. The curry has a three fold purpose which I discovered when the day has ended with dinner, which I will elaborate a little later. So here goes for all beef lovers…

BEEF CURRY
(Multipurpose )

Cooking time - about 30 mins.

Ingredients : -

Beef - 500 grams (chopped into bite size pieces)
Cardamom (elaichi) – 3
Cinnamon (dalchini) – 1 inch piece ( broken into 2)
Big Cardamom (badi elaichi) – 1
Cloves (laung) – 5
Bay leaf (tej patta) – 1 (broken into 2)
Peppercorns – 3
Ginger – 1 inch (chopped into 3 pieces)
Salt to taste
Cooking oil – 1 cooking spoon
Turmeric (haldi) - ¼ teaspoon
Red chilli powder (Kashimiri chilli /partially spicy) – 2 teaspoon
Coriander powder (dhania) - 2 teaspoon
Cumin powder (jeera) - 2 ½ teaspoon
Garam masala powder – ¼ teaspoon

Pepper powder – ¼ teaspoon
Ginger – garlic paste – 2 teaspoon
Onions – 2 (large – chopped finely)
Tomatoes – 1 (large / 2 medium – chopped finely)
Potatoes – 2 small (chopped into half)

Preparation :-
1) Clean the meat, wash it thoroughly and drain out the water.
2) Parboil the meat with whole spices (garam masala), salt to taste and chopped ginger in a pressure cooker for 3 whistles on slow fire.
3) Heat oil in a cooking vessel. Add chopped onions and fry well till soft and brown.
4) Add chopped tomatoes and fry in the oil till soft, on slow fire. Add water a little at a time to form a thick paste.
5) Now mix in all the powdered spices along the garam masala powder, pepper powder, ginger – garlic paste and fry well in the oil. When the oil starts separating from the mixture, add a little water at a time and keep stirring and mixing.

NB: for White/steamed rice - liquid gravy – add sufficient water to the masalas and boil well, add parboiled meat and potatoes and cook completely. Check for salt.

For Yellow rice/peas pulao / chapattis / roti / paratha - thick gravy – add a lttle water, enough for the meat to completely cook. Check for salt. Lessen water for desired thickness.

Leftover meat –
1) Take out the meat pieces and fry as it is or along with fried sliced onions, whole red chillies and peppercorns. Wow!! a side dish to accompany a vegetable dish if you feel like non-veg with it.

2) If there is white rice - Take a frying pan, heat a little oil, fry sliced onions. Put in the white rice, fry a little in the oil, add meat pieces, mix well. Add the thick part of the gravy and mix well. Voila !! An impromptu meat pulao.

Last of all, you must tell me how this went at your home. I would love to hear.