Beef Sukka

 

Beef Sukka

Recipe Source: My husband
You Need:

• 1 kg beef with fat – cut into medium size cubes
• 2 medium size onions sliced finely
• 2-3 tbsps  tomato puree
• 2 tsps Bafat powder
• 1/2 tsp garam masala powder (optional)
• grated coconut – 1/2 -3/4th coconut
• Oil – 2 tbsp
• salt to taste

For the tempering (fon in konkani, oggarane in kannada, tadka in hindi):

• curry leaves (kadipatta)  5-6 leaves
• 3-4 cloves garlic

Method:
1. Pressure cook beef till tender (takes about 30 mins on slow fire if the meat is tender)
2. Heat oil in a wok/thick bottomed kadai and fry the onions till golden brown
3. Reduce flame and add bafat powder and tomato puree. Fry for about a minute
4. Add grated coconut* and toss till you get a nice aroma for about 2-3 mins.
5. Add only the meat pieces retaining the stock. Mix well with the masala & allow to cook on slow fire for 3-4 minutes stirring every now & then to prevent sticking to the bottom of the pan
6. Add the stock and salt to taste and cook for another 5-10 minutes.
7. Turn off flame & in another small pan (tadka/fon/tempering dish) heat oil, toss in garlic cloves mashed a bit and also the curry leaves, turn off immediately (as soon as the curry leaves let out a nice aroma) but before the leaves get burnt
8. Garnish the meat with this tadka & serve hot

Tip*: You can twirl the grated coconut in a blender for about 10 seconds just to get a better texture which is not too fine & not too coarse