Ingredients (Serves 6)
- Beef – 600 – 700 gm, cubed (Beef can be replaced with mutton)
- Coconut oil – 1.5 tbsp
- Shallots/ onion – 3/4 cup
Ginger-garlic paste – 1.5 tbsp
Green chilies – 3, slit
- Coriander powder – 1 tbsp
Black pepper powder – 3/4 tsp
Chillli powder – 1/2 tsp
Garam masala powder – 1/2 tsp
- Tomato – 1/2 small, chopped
- Yoghurt – 1.5 tbsp
- Mint leaves – 1.5 tbsp, chopped
Cilantro – 1.5 tbsp, chopped
- Hot water – 1/2 cup
- Whole cashews – 8, soaked in hot water for 30 minutes
Grated coconut – 1 – 1.5 tbsp
Water – 1 – 2 tbsp
- Garam masala powder – 1/2 tsp
- Coconut milk, thick – 1/4 cup
- Salt – To taste
13. Coconut oil – 2 tsp
14. Shallots – 4, thinly sliced
Cashews – 2 tbsp
Raisins – 1 tbsp
- Heat coconut oil in a pan / pressure cooker over medium high heat. Add shallots, green chilies, a pinch of salt and saute till shallots turn transparent. Add ginger-garlic paste and cook for a few minutes till their raw smell completely disappears. Add spice powders numbered 4 and cook for a minute over low heat. Add tomato and cook for 2 minutes, Next add yoghurt and cook for a few minutes. Add beef cubes, salt, chopped mint, cilantro, mix well and cook for a few minutes. Next add hot water, mix well and transfer everything to a pressure cooker. Pressure cook for 5 – 7 whistles until the beef pieces turn soft.
2. Grind cashews and grated coconut to a very fine paste. Add it to the pressure cooked beef curry. Cook for a few minutes over low heat. Next add coconut milk and cook for 1-2 minutes over low heat. Switch off the flame.
3. Heat coconut oil in a small pan. Fry shallots till light golden. Next add cashews, raisins and fry till shallots turn golden brown. Pour this over the beef curry. Cover and let rest for 15 minutes. Mix gently and serve with ghee rice/chapathi/pulao/porotta etc.
Hi maya can I replace beef with mutton in this recipe?thanks
Yes, you can..