Sunday, 9 March 2014

Pepper Fry beef

I learnt to make what I would like to call as pepper fry beef (for the lack of a better name :P) today. This recipe is solely dedicated to Aysha. She's been asking me for the recipe since ages now!! When she visited Bangalore with her hubby and family, my helper prepared this and turned out really good. So I finally got around today to learn how it's made and oh my it turned out soo soo yummy, alhumdulillah. Now without further delay here is the recipe :)

Core Ingredients
  • 2 medium sized onions
  • 1 big tomatoe
  • Corriander leaves (about a palm full)
  • 5 Chillies
  • 2 cloves (laung)
  •  3 small cinnamon
  • 3 tbsp ginger garlic paste
  • 2 tsp pepper powder
  • 1 tsp turmeric powder
  • 1 tsp corrionder powder
  • 1 3/4 tsp salt
  • 2 kg beef
  • 8-10 curry leaves
  • 3-4 tbsp oil
  • 2 cup water

  1. In a blender, add onions, tomato, corrionder leaves,  chillies, cloves and cinnamon. Mix it to get a fine paste and keep it aside.
  2. Heat some oil in a pressure cooker. 
  3. Add the fine paste, ginger-garlic paste, and all the masalas. Fry for a minute or so.
  4. Add the beef and mix well. 
  5. Pour water into the blender and add it into the cooker so no masala is remaining in the blender.
  6. Close the cooker and give about 4 whistles.
  7. Once done, transfer this into another pan and let it boil so the water evaporates leaving behind just the beef masala.
  8. Add the curry leaves and mix well.
  9. [This step is optional, if you want to have the beef as a curry don't do this step; but if you want to have it as a dry crispy beef then go ahead]
    While serving, shallow fry the beef to get crisp dry side dish.

    Numbered only to show the order and does not coincide with written method

    This dish can be served with plain rice and dal OR chapati OR simply enjoy it with mayonnaise as a starter! Yummm! :D
 Things I learnt:
  • You can skip the step of making the mixture in pressure cooker though cooking it in this way will save time as the meat will cook faster in the cooker.
  • The fine paste can also be used to make other side dishes like hare masale ki murgh/gosht. In which case some more tablespoon of oil may be prefered.
  • Be extra careful while shallow frying, as the oil will spatter a lot. So add the beef pieces into the frying pan from a distance and close it with a lid while it fries.
  • In case you want to avoid frying it, you may also grill or barbeque the beef to get the same taste (infact better).
  • Make sure you fry it just enough as too much frying may lead to the meat losing its juiciness.

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