Braised Beef with Peppers & Shallots
Braised Beef with Peppers & Shallots
Try this quick and easy Indian beef recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 15 minutes
  • Cooking Time 2 hours 15 minutes
  • Yield 3 servings
Ingredients
  • Spice mix
  • 3 dried red Chillies
  • 2 teaspoons of Coriander seeds
  • 1 Cinnamon stick, broken in half
  • ½ teaspoon of black Peppercorns
  • 1 teaspoon of ground Turmeric
  • 3 Cloves
  • 750 grams (&frac112; lb) of stewing steak, cubed
  • 2 Onions, sliced
  • 3 cm (&frac114; inch) piece of root Ginger, shredded
  • 3 fat Garlic cloves
  • 2 sprigs of curry leaves (approximately 14 leaves)
  • 3 green Chillies, shredded
  • 50 millilitres of vegetable oil
  • For finishing:
  • 3 tablespoons of vegetable or corn oil
  • 4 shallots, sliced
  • 1 red pepper, sliced
  • 3 cloves of Garlic, sliced
  • 2 green Chillies finely chopped
  • 1-2 sprigs of curry leaves (approximately 24 leaves)
  • 2 teaspoons of ground Cinnamon
  • 2 tablespoons of chopped Coriander
Method
  1. Make the spice-mix: put the dry red chillies, coriander seeds, cinnamon stick, peppercorns and cloves in an electric grinder. Process until the spices have become a fine powder. You could alternatively pound the spices in a pestle and mortar
  2. Put the beef in a large, heavy-bottomed saucepan and add the onions, ginger, garlic, curry leaves, chillies and oil. Mix well
  3. Add the ground spices, barely cover the meat with water, then cover the pan and simmer on low heat for about two hours until the beef is tender. Add more water if necessary
  4. For finishing: heat the oil in a frying pan and add the shallots, red peppers, curry leaves, chillies and the cinnamon. Allow the shallots and red peppers to soften for 5-10 minutes
  5. Add the contents of this pan to the cooked beef and fry until almost all the liquid has evaporated
  6. Finally finish by stirring through the chopped coriander. Serve immediately with garlic parath

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