Ingredients
1. Beef – 400 – 500 gm, cubed
Cook beef pieces adding a little turmeric powder, pepper powder, 2 – 3 tbsp water and salt for 3 – 4 whistles or until done. Drain excess water. Set aside to cool.
2. Coconut oil – 2 – 2.5 tbsp
Dried red chilies – 6 – 8
3. Shallots – 6 – 8, crushed
Ginger – 2 tsp, crushed or finely chopped
Garlic – 2 tsp, crushed or finely chopped
Curry leaves – A few, chopped
4. Crushed black pepper corns – 1/2 tsp
Fennel powder or garam masala powder – 1/4 tsp or to taste (optional)
5. Salt – To taste
Method
1. Heat 1.5 – 2 tbsp coconut oil in a kadai over medium-high heat. Fry dried red chilies until browned and then remove to a plate. Add the beef cubes and fry for 6 – 7 minutes until dry and browned. Set aside to cool. Crush the fried dry red chilies in the small jar of a blender. Transfer to a bowl. Next crush the fried beef pieces in 3 – 4 batches. It makes about 2 cups.
2. Heat 1 – 2 tbsp coconut oil in a pan over medium-high heat. Add crushed shallots, pinch of salt, crushed ginger, garlic and curry leaves. Saute until light golden. Add shredded beef, crushed red chilly flakes and cook for 5 – 6 minutes over low heat until slightly crisp. Check for salt. Finally add crushed black pepper corns and fennel powder, if using. Cook for a minute. Switch off. Serve with rice and other side-dishes.
helpful information
Shelf life of this Maya?
About 3 – 4 days outside or a few weeks inside the refrigerator..
Thanks Maya,will try this today itself.
You are welcome! Hope you’ll like it..
Hi Maya,
Tried it twice and came out superb both times! Love it ..!
Thanks a lot!
You are welcome! 🙂