Fresh Coriander Leaves (chopped for garnish) ½ cup
Fresh Mint Leaves (chopped for garnish) ½ cup)
Beef (or Buffalo meat) 2 kg
Onions 500 gm
Water 1 liter
Yogurt 500 ml
Palm oil or Soya bean oil 200 ml
Salt 2 tsp
Fresh Coriander Leaves (chopped for garnish) ½ cup
Fresh Mint Leaves (chopped for garnish) ½ cup)
Bay leaf 2
Crushed Black pepper 1 tsp
Crushed Cinnamon 1 tsp
Crushed Clove 1 tsp
Cumin powder 1 tsp
Garlic paste 2 tsp
Ginger paste 2 tsp
Coriander powder 2 tsp
Red Chili Powder 2 tsp
Turmeric powder 4 tsp
Crushed Cardamom 1 tsp
Mustard seed paste 1 tsp )
Steps:
Cut the meat into small pieces of 2 inches size. Wash meat well, drain, and set aside. Peel, slice and wash onions and set aside. Mix well yogurt, meat and all the spices and let it marinate for 1 hour.
Pour the cooking oil in a 8 liter cooking pot, add onions and stir fry onions for about 20 seconds. Add marinated meat and stir fry for 10 minutes on low-medium heat. Add salt and 1 liter water, stir well and cover pot on low-medium heat and let meat cook for 1 hour. Stir the curry every 10 minutes.
Add more water in between if necessary so that the curry does not dry up, do not add more than 1 cup of water at a time, so that the curry remains thick. Finally remove from heat and garnish with Fresh coriander and mint leaves. Serve hot with Roti, Nan, Paratha, Pulao or Rice. Beef with bones tastes better.
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