Beef Stew
Quick & easy beef stew that you can make in a hurry. No grinding method that yields a hearty stew that goes well with rice, bread, chapathi or any South Indian rice breads such as idli, sanna, dosa, neer dosa etc
Servings 4
Ingredients
To cook the meat:
- 1 kg meat beef or mutton with or without bone
- 4 sprigs mint about 1/4 cup of leaves
- 1 medium sized onion sliced
- 3 cloves
- 1 " stick of cinnamon or cassia bark
- salt to taste
For the masala:
- 3 medium sized onions finely chopped
- 1 medium-big tomato finely chopped
- 8-10 fat cloves of garlic minced
- 1 " ginger minced
- 1-2 small green chillies slit (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder optional
- 1-1/2 teaspoons freshly ground pepper powder adjust to taste
- 1 marble size ball of tamarind soaked and thick juice extracted (if required)
- 1 medium sized potato optional, peeled and cubed
- 1 cup fresh coriander leaves chopped plus extra for garnishing
- 1/2 cup mint leaves chopped
- oil or ghee for frying
- salt to taste
For the garnishing (optional)
- 1 medium-big onion finely sliced
- oil or ghee for frying
Instructions
- Wash, rinse and drain the meat on a colander. Transfer to a pressure cooker and add the rest of the ingredients mentioned under 'To cook the meat' and sprinkle a handful of water. Mix everything well and pressure cook on a high heat until the first whistle goes off. Then reduce the heat completely and continue to cook for 12-15 minutes or until the meat is tender. Keep aside.
- In a heavy based pan heat the oil or ghee and fry the ginger, garlic and green chillies for a few seconds. Fry everything on a medium heat. Add the onions and saute till they turn translucent
- Add the chopped tomato, add a little salt (not too much as you have added some to the meat as well). When the tomatoes turn mushy add the powders and fry for a 3-4 seconds before adding the stock (liquid) from the cooked meat. Check salt and add more if required.
- Add the potatoes if using, cover and cook until they are almost tender. Add the tamarind extract to adjust the sourness of the gravy. Add the cooked meat, chopped coriander and mint and simmer for 3-5 minutes.
- While the meat is simmering, fry the onions for garnishing in another pan and keept it ready. Garnish the stew with these onions and some coriander leaves and serve hot with plain rice, bread, pulao or chapathis.
Video
