Garlic Ginger Beef

Weekends are a bit like rainbows;  they look good from a distance,  and when you get close to them they just dissappear.  Our weekend was the same – looked like a rainbow and then when we reached close ‘Abra-ka-dabra’  it just dissappeared in a flash.

A dear friend of hubby was celebrating his birthday and I volunteered to do Dessert (2) and Starters (7).   The party was a big hit, games galore, music, dance and good food;  though after all those Starters, nobody wanted any lunch.   Finally we were forced to have the so-called lunch at 5:30.   Great party Ron and Pam  !!!.

It is said that “Tomatoes and oregano make it Italian;  wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; but Garlic makes it good” ;).   Made this “Garlic/Ginger Beef” on Saturday and it was really good. 

Recipe for you dears…………

1 kg  tender beef,  3” piece ginger, 1-1/2  pod garlic (big ones),  8 big onions,  3 tablespoons jeera,  4/5 pieces 2” cinnamon,   10 cloves,  10 cardamoms,  6-8 pepper corns,   3 tablespoons bafat powder or 3 tablespoons chilly powder,  2 cups curds,  3 bay leaves, 1 flat teaspoon mixed spice powder-to sprinkle after done, (extra cinnamon, cardamoms and cloves for frying whole – few).  

Cut and wash beef till water runs clear.  Drain on a colander so that all water drains out.  In a large non-stick vessel,  brown the beef in small batches and keep aside.  Grind the ginger and garlic to a fine paste.  Grind the jeera, cinnamon, cloves, cardamoms, peppercorns and bafat powder to a fine powder. 

Cut the 8 onions into fine slices.  In the same vessel  that the beef was fried (I usually use a large, thick bottomed non-stick Tefal vessel)  and which has a residue of oil/ghee, add the bay leaves and the extra cinnamon, cardamoms and cloves and fry for a minute.  Then add the sliced onions and required salt and fry till the onions are golden (this is important).  When lightly browned, add the ginger/garlic paste and fry for sometime,  then add the powdered spice dry powder (Jeera/chilly/bafat +other spices ground abv) and stir for sometime. 

Add the beef and any juices left behind and keep frying till the meat is nicely fried and oil/ghee starts glistening.  Add curds, 1 tablespoon at a time, till all the curds in incorporated.  Add one tablespoon and stir immediately- else it may curdle. 

At this point check the seasoning and add salt.  {Optional to add 1 teaspoon of sugar at this point).   Test if the meat is cooked;  and depending on this add a little water and cook till beef is tender.  By now you should have a thickish gravy.  Garnish with the mixed spice powder and coriander leaves and fried potatoes (optional) just before serving.

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