March 5, 2013

Meat curry, Northern Indian style

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When I lived in Goa-India for almost 6 years, I had all the chance to discover their cuisine and the same time I feel special able to learn they’re phenomenal curry. 
To be honest, the joy of real Indian curry there is simply no turning back, so when I crave for an Indian curry, I head straight to my kitchen and home-cook it up!

The classic India curry is so characteristic, it really gives delicious outcome and also very strong in overall flavor
The uses of various spices make it daring to be the one that could stand out among all curries in the world.




This is my homemade meat curry, I made it typically more to northern Indian style curry, frankly it’s suppose to use mutton/lamb instead of beef but I simply adapted according to what I like. 
Another adaptation I made that I simply engage vegetable oil instead of adding Ghee (Indian clarified butter) and I substitute dried chili powder with fresh red chili.  


Im glad that I can count on this recipe which truly became my signature curry dish and has been stay with me for several years. The other great thing I need you to know is the curry has magnificent genuine flavor that never let down my special invited guest ever since.

When it comes for an offered of an Indian night, I can’t go to pass it out that because my favorite Northern style Indian meat curry makes a fitting final to a fabulous Indian meal!








Meat curry, Northern Indian style
Serves 4





Ingredients

1kg beef meat
3 tablespoons plain yogurt
1/2 teaspoon turmeric powder
1 teaspoon Indian garam masala
2 onions, medium size
5 red chilies
1½ tablespoons garlic paste
1 tablespoon grated ginger
1 1/2 tablespoons coriander
1 1/2 tablespoon cumin
1 teaspoon black peppercorn
4 tablespoons vegetable oil
2 cups beef stock or plain water
Salt and sugar to taste




Whole spices

½ stick cinnamon
7 green cardamom, lightly crush
4 cloves
2 star anise
3 Indian bay leaves





Preparation

Tenderized the beef
Cut the beef into 2.5cm cubes with a kitchen knife. Place the beef in a bowl, add plain yogurt and turmeric powder, mix well.
Cover with plastic wrap and marinated for 25-30 minutes

Peel the onions and chop up with a kitchen knife
Place chopped onion in a food processor and process until fine. Keep aside


Process spice paste
Meanwhile, heat a skillet over medium heat, combine coriander seeds, cumin seeds and black peppercorns, toast them up until aromatic.
Halved red chili and remove the seeds out, slice up with a kitchen knife
Combine toasted spices in a electric blender, add chili, 2 tablespoons vegetable oil and process to form a smooth paste. Keep aside




Method

Heat the oil in a thick bottom pot or a wok over medium heat, add in garlic and ginger paste, stir-fry until aromatic.

Add in finely process onion and stir-fry until soft and aromatic.

Add in spice paste and Indian garam masala, stir-fry until fragrance *add in sufficent amount vegetable oil if necessary 

Add in whole spices, throughly stir-fry until aromatic

Add in beef and stir well, make sure the meat are coated with spice paste. Cook and stirring until the meat are change to color.

Add in beef stock or plain water season with salt/sugar and bring to the boil.

Reduce the heat to low, cover and cook for 45 minutes or until the meat is tender.

Remove the lid. Cook, uncovered, for another 15 minutes or until the sauce has reduced and thickened slightly

*Best Serve with steamed basmati rice or saffron rice along with cucumber raita