Ingredients:

• Beef – 500 gm
• Sliced Onions – 3 desert spoon
• Coconut Milk – 1/2 cup
• Garam masala – 2 tsp
• Vinegar – 1 desert spoon
• Salt – As required
• Oil – 2 desert spoon
• Mustard – 1 tsp
• Boiled water – As required

Method:

• Soak the garam masala in little water and make a smooth paste.
• Heat oil in a Kadai, splutter Mustard seeds.
• Fry the sliced Onion until well browned.
• Add Garam masala and stir until oil floats above.
• Place the meat pieces into it.
• Adding boiling water, vinegar, salt and simmer the fire and allow it to cook.
• When the meat pieces have cooked well, add coconut milk.
• Cook on a low fire until gravy becomes thick. Serve hot.

Ingredients:

• 1 1/2 lbs Beef round steak
• 2 tbsp Vegetable oil
• 1 large Onion, finely sliced
• 4 Whole cloves
• 4 Green cardamom pods, bruised
• 3 Green chiles, seeded, finely-chopped
• 2 Dry red chiles, seeded-crushed
• 1 Inch piece fresh gingerroot-grated
• 2 Garlic Cloves, Crushed
• 2 teasp Ground coriander
• 2 teasp Ground turmeric
• 4 tbsp Water
• 4 tbsp Tamarind nectar
• Salt to taste
• Coriander leaves to garnish

Method:

• Cut beef into 1-ich cubes.
• Heat oil in a large heavy saucepan, add beef and cook until browned all over.
• Remove with a slotted spoon and set aside.
• Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown.
• Stir in chiles, gingerroot, garlice, corinder and turmeric; cook 2 minutes.
• Return beef to pan, add water and cover.
• Simmer 1 hour.
• Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender.
• Serve, garnished with lettuce leaves.
• Serves Note: tamarind nectar: soak a walnut-sized piece of tamarind paste in one cup boiling water about 20 minutes, then squeeze in cheesecloth to extract liquid; discard pulp.
• Store in refrigerator up to 1 week.
• Tamarind nectar is also available commercially

Ingredients:

• 2lbs Boneless beef stew meat
• 3/4teasp Salt
• 1teasp Tumeric
• 8tbsp Veg oil
• 2Yellow onions, finely chopped
• 5 cl Garlic, minced
• 1teasp Minced fresh ginger
• 4tbsp Cumin
• 1 tbsp coriander
• 1 tbsp Paprika
• 1teasp Cayenne
• 1 teasp Cardamon
• 1 tbsp chopped fresh cilantro
• 4 med Potatoes, peeled, quartered
• 5 cup Water

Method:

• In a bowl, mix beef, salt and tumeric.
• Heat oil in a pot on medium.
• Add onion, garlic and ginger and sautee 3 min. add the beef mix and spices and sautee 5 min. add the water, cover and simmer til beef tender.
• Add potatoes and simmer another 20 min
• Serve Hot

Ingredients:

• 2 lbs beef cut into small cubes
• 2 tbsp thinly sliced garlic pieces
• 1 tbsp thinly sliced ginger pieces
• 1 tsp fat free mayonnaise
• 2 tbsp vinegar
• 1/2 cup thinly sliced coconut pieces (available frozen in Indian grocery stores)
• 2 cups thinly sliced onions
• lots of curry leaves (not really optional, but I made it without these)
• salt to taste
• 2 tbsp oil

To roast and grind

• 2 tbsp coriander seeds
• 10 dry red chillies
• 1/2 tsp black peppercorns
• 1 tbsp fennel seeds
• 2 cloves
• 2 cardamom pods
• 1′ cinnamon stick

Method:

• Heat a skillet and dry roast the ingredients under to “to roast and grind” section. Grind these to a smooth powder in a spice grinder or a coffee grinder.
• Place the beef pieces in a pressure cooker. Add the spice powder, garlic, ginger, coconut, mayonnaises and vinegar and mix well. Keep it marinated for about 15 minutes. Add 1/4 cup water and pressure cook for about 8 minutes after the first whistle.
• (If you don’t have a pressure cooker, add about a cup of water and cook in a pan with a tight lid, occasionally stirring to make sure that the bottom doesn’t burn. Cook for about 20 minutes till the beef pieces are tender. )
• In a large frying pan, heat the oil and add the onions and curry leaves. Add salt to taste and saute till the onions start to brown.
• Stir in the cooked beef mixture to the pan, and saute on medium heat for about 15-20 minutes till it is completely dry.