Best 3 Masala Beef With Ginger And Curry Leaf Recipes

INDIAN BEEF MASALA FRY

Steps:

• Marinate the beef with half of the the sliced onions, green chillies, ginger, curry leaves, coriander powder, garam masala, pepper and red chili powder. Keep aside for at least half an hour.
• Sauté the remaining half of the onions till golden brown. Add the red chilies and sauté for a few more minutes.
• Next add the marinated beef and half a cup of water. Add salt to taste. Cover and cook on low heat till the beef is tender.
• Once the beef is well cooked, stir-fry continuously till it turns dry and dark brown in colour.
• Separately, heat the ghee and fry the shredded coconut till brown.
• Add the coconut to the fried beef, stir on medium heat for 5 minutes till it is well mixed.

MASALA BEEF WITH GINGER AND CURRY LEAF

Steps:

• To make the masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.
• Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside.
• Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes.
• Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes.

MASALA BEEF WITH GINGER AND CURRY LEAF

Steps:

• To make the masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.
• Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside.
• Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes.
• Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes.