Spicy Indian Beef
Story behind this recipe
I like this recipe because it is an easy version of my grandmother's fried mutton that I loved as a child. Her sister, my grandaunt, taught me this simplified version when she came to see me in Ann Arbor. The flavors (especially from the fresh curry leaves) are typical of the southern state of Kerala where my family is from. Fresh curry leaves can be found in the refrigerated section of most Indian grocery stores.
2 lb round steak - cubed to bite sized pieces
3 tbsp oil
10 fresh curry leaves
1 large onion - chopped
2 green chillies - slit
4 cloves garlic - sliced
2 inch piece ginger - sliced
3 heaped teaspoons coriander powder
1 flat tsp red chilli powder
1 flat tsp turmeric powder
2 flat tsp black pepper (or to taste)
2 flat tsp salt (or to taste)
Heat oil on medium high heat in a heavy pot. Add the curry leaves and chopped onion and stir-fry till the onions turn golden to brown. Add the beef and all other ingredients and cook on high for a few minutes stirring all the time. When the juices start flowing out of the beef, cover and cook on low heat until the beef is soft (about 45 minutes). Uncover and let the excess water evaporate. Serve immediately or add a little more oil and fry some more before serving.
This can also be made into a curry by adding coconut milk in the end. Or for a healthful alternative, blend some tofu (a slab about 1"x2"x3") with half a cup of skim milk and add instead of the coconut milk.