Recipe by Seeprats
Last night I was hunting for the perfect recipe for a traditional Keralite(south-Indian)beef stew and I just could'nt find a "perfect" one anywhere on Zaar or on the food blogs I usually depend on...By the end of it all, I had read through sooo many versions of this recipe, this is what I finally created...DH(whoz very picky about authenticity) gave it two thumbs up!!! Traditionally it is served with Appams but it goes very well with regular white bread too..... [You may substitute beef with lamb/chicken as per preferance]
Top Review by allchocolate
LOVE IT!! I made it and even popped the potatoes in the pressure cooker with carrots and sweet red peppers. At the end I opened it put in the coconut milk and let it simmer just a bit.PERFECT!!!
- 1 lb beef, cut into 1-inch cubes
- 1 medium-large potato, cubed
- 1 large red onion, thinly sliced
- 4 -6 big garlic cloves, finely chopped
- 3 inches ginger, finely chopped
- 8 small indian green chilies, slit lengthwise
- 12 curry leaves
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon fennel seed
- 1 inch piece cinnamon stick
- 4 cloves
- 3 cardamom pods
- 1⁄2 teaspoon red chili powder
- 1⁄4 teaspoon turmeric powder
- 2 bay leaves
- 1 1⁄4 cups coconut milk (i use canned coconut milk)
- 3⁄4 cup water
- 2 tablespoons coconut oil
Directions See How It's Made
- Marinate the beef cubes with salt,pepper,4 green chillies,garlic and half the quantity of chopped ginger for half an hour.
- Pressure cook the meat till tender with 1/4 cup water. Reduce the liquid till you get a thin film of gravy at the bottom of the cooker.
- Separately,boil the potato cubes with a pinch of salt,drain and set aside.
- Next,heat the oil in a pan and fry fennel seeds, cinnamon, cardamom, bay leaves and cloves for 30 seconds.
- Then add the onion, remaining green chillies and ginger alongwith 6 curry leaves. Saute till onion turns limp and translucent.
- Add the cooked beef (with remaining gravy),red chilli powder, turmeric powder and potatoes.Stir well.
- Then reduce heat to low and add half cup coconut milk diluted in 3/4 cup water and salt. Cover and cook for 15 minutes.
- Finally, increase to medium heat, add the remaining 1/2 cup coconut milk and bring to a boil.
- Add the rest of the curry leaves and cook on low heat till the gravy is not too runny.