Beef Pepper Fry

Beef Pepper Fry

Ingredients (Serves 4)

1. Beef – 1/2 – 3/4 kg, cut into small cubes

2. Ginger – 1/2 inch, roughly chopped

Garlic – 3 – 4 large, roughly chopped

Turmeric powder – 1/2 tsp

Pepper powder – 3/4 tsp

Coriander powder – 1.5 – 2 tsp

Onion – 1/2 cup, thinly sliced

Salt – As required

3. Coconut oil – 3 tbsp or as required

Onion – 1 large, thinly sliced

Curry leaves –  1 – 2 sprigs

Ginger and garlic – 1 tbsp each, chopped

Thenga kothu / coconut tidbits – 1/3 cup

4. Fennel seeds – 1/2 – 3/4 tsp, crushed in a mortar and pestle

Whole black pepper corns – 1 tsp, crushed

Method

1. Combine beef pieces with all the ingredients numbered 2.

2. Pressure cook the beef adding 1 – 2 tbsp water for 4 – 5 whistles or until completely cooked. Open the cooker after pressure releases or after 15 minutes.

3. Heat coconut oil in a pan over medium-high heat. Add sliced onion, little salt and curry leaves. Cook until onion turns lightly browned. Add ginger, garlic and coconut tidbits. Saute until onion turns golden. Add cooked beef pieces along with the gravy. Cook on medium-high flame until moisture is mostly evaporated. Bring down the flame to medium-low and cook for 10 – 15 minutes until beef pieces are roasted well. Add more coconut oil in between, if required. Add 1/2 – 3/4 tsp crushed fennel seeds and 1 tsp crushed black pepper. Cook for 1 – 2 minutes. Add a pinch of garam masala powder, if required. Switch off the flame. Serve with rice / porotta/chapathi.

Beef Pepper Fry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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