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Categories:
beef oil onion garlic coriander seeds cumin seeds black peppercorns red chilies ginger ground turmeric beef stock salt coconut water lemon
Viewed: 33 - Published at: 5 years agoIngredients
- 1 lb beef, Braising, trimmed and Cubed
- 2 ounces oil or 2 ounces ghee
- 1 medium onion, Sliced
- 1 teaspoon garlic, crushed
- 3 teaspoons coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
- 4 dried red chilies, large
- 2 inches fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 pint beef stock
- 1 teaspoon salt
- 2 ounces desiccated coconut
- 1/4 pint water
- 1 lemon
Method
- Cube meat to 1 1/2 inches. Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
- Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered). Add to saucepan with the chilies (for a milder taste, remove seeds before crushing), and cook for a minute. Add the grated ginger and turmeric; stir for 1-2 minutes.
- Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
- Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
- Bring back to boil and simmer uncovered for 40 minutes. Thicken with corn flour if necessary.
- Serve with Basmati rice and accompaniments.
