Nadan Beef Curry

Nadan Beef Curry Recipe

Ingredients (Serves 5)

1. Beef – 600 – 700 gm, cubed (Organic beef or beef chuck roast preferred)

2. Coconut oil – 2 tbsp

3. Coconut slices / thenga kothu – 1/4 cup

4. Onion – 1.5 – 2 cups, thinly sliced (Use pearl onions for extra taste)

5. Ginger, crushed – 1 tbsp

    Garlic, crushed – 1 tbsp

6. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder –  2.5 tsp

    Coriander powder – 1 tbsp

    Garam masala powder –1/2 tsp

    Meat masala powder – 1.5 tsp

7. Tomato – 1 small, chopped

8. Hot water – 1 cup

9. Vinegar – 1/2 tsp

10. Salt – To taste

11. Garam masala powder –1/2 tsp

       Pepper powder –1/2 tsp

12. Coconut oil – 2 tsp

13. Mustard seeds – 1/4 tsp

      Pearl onions – 4 – 5, thinly sliced

      Curry leaves – A few

Method

1. Heat 2 tbsp coconut oil in a pan. Add coconut slices and curry leaves. Stir for a minute. Next add thinly sliced onion and little salt. Saute until onion turns transparent. Add crushed ginger and garlic. Saute until their raw smell is gone and onion turns light golden. Add the spice powders numbered 6. Stir for a minute until their raw smell is gone. Add chopped tomatoes. Saute until tomato gets mashed up. Add beef pieces, enough salt and mix well. Cook for 5 – 6 minutes at medium heat. Transfer to a 4 liter or 5 liter pressure cooker. Add 1 cup hot water, 1/2 tsp vinegar and cook for 3 – 4 whistles until beef pieces are soft and done. Add 1/2 tsp garam masala powder and 1/4 tsp pepper powder. Add more water and boil, if the curry is thick.

2. In a small, heat 2 tsp coconut oil. Splutter mustard seeds and fry pearl onions until brown. Add few curry leaves and stir for a few seconds. Pour this over the curry. Cover with a lid for 5 minutes. Mix well and serve the beef curry hot with porotta, chapathis or rice. It tastes best after a few hours.