Category: 1. Beef Recipes

Ingredients:

Meat & Marinade

• 750 g Mutton (bone in)
• 1 tbsp Garlic Ginger Paste
• 1 tsp Garam Masala
• ½ cup Yogurt
• 1 tbsp Oil
• salt (to taste)

Curry

• 1 Onion Boiled and blended to a paste
• 1 tbsp Garlic Ginger Paste
• 2-3 Pureed tomatoes
• 2-3 Finely chopped green chilies
• 1.5 tsp Salt
• 1 tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• ½ tsp Coriander Powder, roasted and ground
• 1 tsp Cumin Powder, roasted and ground
• ½ tsp Black pepper powder
• ½ tsp Kasuri Methi (dried fenugreek leaves)
• ¼ cup Cream
• 7 Almonds soaked overnight
• 3 Cashews soaked overnight
• 1 tsp Coconut Powder
• ¼ cup Oil
• 1 Bay leaf
• 1 Cinnamon stick
• 2-3 Cloves
• ½ tsp Black Cumin
• 1 Black Cardamom

Final touches / garnish

• 1 tbsp Butter/Ghee
• ½ tsp Garam Masala
• Onions
• Coriander (chopped)
• Mint Leaves (chopped)

Instructions:

1. Marinade the meat in the marinade ingredients, overnight is best otherwise 2 hours. Remember to soak the nuts when your marinade the meat!
2. In a frypan, heat 2 tablespoon of oil. Add marinated meat and fry until mutton pieces are brown. Remove and set aside. This step is just to give meat a deep golden-brown color and lock the marinade flavors in the meat; mutton won’t be cooked thoroughly.
3. Blend onions with water in a smooth paste and give the paste a good boil. Once it boils, strain the water completely from the onion and a smooth onion paste is ready. This step gives the masala a smooth, creamy texture.
4. Soak tomatoes in boiling water for 5 minutes, the skin will peel off easily. Blend the tomatoes into a fine puree. Set aside.
5. Grind the nuts (almonds, cashew and coconut) into a coarse paste. Use as little water as possible and keep it aside. Nuts will add richness to the masala.
6. In a handi (clay pot) or regular pot, add a quarter cup of oil and add all the whole spices (bay leaves, cloves, black cumin, black cardamom, cinnamon). Once they sizzle add the onion puree.
7. Let the onions cook until they turn light brown. This step is important and would take 8 – 10 minutes.
8. Add ginger-garlic paste, chopped green chili and sauté until the rawness of ginger garlic ends – say half a minute.
9. Add fried meat from before. Mix the meat into the onion’s masala, sautee for one minute.
10. Add salt, red chili powder, turmeric, roasted cumin and coriander powder. Sautee the spices nicely, so the raw flavors of the spices diminishes. Be careful that spices don’t burn. Cook the masala on medium flame. Add a dash of water if needed.
11. Add the pureed tomato paste and let the meat and masala cook. Bhounfy the masala well (ek jan ho jaye masala) and cook until oil separates.
12. Once, the masala is nicely cooked (bhoun jaye) add water or stock (as required) to cook the meat. Let the meat simmer on medium flame until it is tender. A smooth, dense gravy will be formed.
13. When the meat is fully cooked add the nuts paste for richness.
14. Lastly add the freshly crushed black pepper and fenugreek leaves (slightly crushing with the hands) and cream. Mix and let it simmer for another 5 – 10 minutes on low flame. 

Finishing touches

1. Right before serving, prepare a tarka of garam masala powder. Heat one tablespoon of butter or ghee. As the butter melts add garam masala powder, when it sizzles pour it on the mutton handi. Slight mix and let it cook on dam for 5 minutes. Garnish. Serve.

Ingredients:

• 900 grams stewing beef/ beef cubes
• ½ cup diced onion
• 1 ½ tsp of garlic – if using fresh then 4-5 cloves
• 1 ½ tsp ginger – if using fresh then use 1 inch and grate it on a box grater
• 2-3 whole cloves
• 6-8 whole black peppers
• 1 inch piece cinnamon
• ½ tsp cumin seeds
• 4-5 tomatoes finely chopped
• 1 tsp salt
• 2 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 2-3 tbsp tomato paste
• 1 tsp garam masala
• fistful of cilantro chopped
• 4-8 green chillies read above
• a squeeze of lemon juice optional
• ⅓ cup neutral oil like canola

Instructions:

1. Heat your oil in a large pot or wok  
2. Add the whole spices – cumin seeds, cloves, black pepper, cinnamon stick
3. When they start to crackle then add the onions, saute till the edges turn golden brown
4. Add the ginger and garlic, saute for a minute or two
5. Now put in your powders/spices
6. Cook till it forms a cohesive paste, adding a splash of water till necessary. It’s done when a film of oil rises above the onion paste
7. Throw in your tomatoes cooking on medium high heat until they soften, caramelize and become one with the spice paste.
8. Time to add your meat, make sure to brown it evenly, once it is browned on each side add two cups of very hot water and cover your pot. For instant pot add 1.5 cup water.
9. Bring the liquid in  the pot to boil, then simmer for  45 minutes or an hour to get the meat super tender. If using the instant pot put it on manual (pressure) for 20 minutes then quick release.
10. Dry up the water in the pot till the masala looks decidedly jammy and add your tomato paste, now check for seasoning.
11. Add your garam masala, half your green chillies and half your cilantro. Give it a whirl and let it cook on low for 3-4 minutes then take it off the heat. 
12. Squeeze over a little lemon juice if you want then top with remaining chillies and cilantro.

Notes

Pressure Cooker /Instant Pot InstructionsAdd everything from the stewing beef through to the turmeric powder to your pressure cooker along with 1 cup of very hot water. Cook according to manufacturers instructions for stewing beef – I do 20 minutes then quick release in my Instant Pot. When the meat is tender then dry the water by cranking up the heat. Once it reduces to a paste add your oil bring heat to a medium and cook sauteeing frequently till jammy deliciousness is achieved. Then proceed to add your tomato  paste, adjust seasoning. Now add the garam masala, half the chillies, half the cilantro, cover and cook for a few minutes. Switch off the stove and add the balance of the chillies and cilantro, along with a little lemon juice (if desired)

Ingredients:

• 900 grams beef pasanday/
• 2 medium sized onions
• ½ tsp salt

stuffed chillies

• 10-12 green chillies
• 2.5 tsp cumin seeds
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• ¾ tsp turmeric powder
• 1.5 tsp salt
• neutral vegetable oil for cooking
• half a lemon

Instructions:

1. Cut your beef fillet into wide strips – 2-3 inches wide.
2. Roughly chop onions
3. Put beef, onions, and salt in a heavy pot or a pressure cooker (follow manufacturer directions), add 2.5 cups hot water, mix well and cook covered till tender.
4. Add more water if the meat starts to stick.
5. Once the meat is tender then crank up the heat to dry up the water.
6. While the meat is cooking combine all the spices and dry roast them in a frying pan on medium heat till fragrant.
7. Use a small knife to slit the side of the chillies and a small spoon to fill the chillies, reserve the leftover spice mix for later
8. Heat ¼ cup oil in a frying pan and cook the chillies stirring occasionally till they get tender and blistery.
9. Remove the chillies with a slotted spoon, pour the hot oil over the pasandas and add in half of what’s left of your spice mix.
10. Cook on medium high heat for 5 minutes. The pasandas will darken and start to look cooked. Taste and adjust seasoning with more spice mix if needed.
11. Add the stuffed chillies and gently mix them in. Cook on low heat for 5 minutes.
12. Squeeze lemon juice over and eat with some naan or roti. If you have extra spice mix leftover you can save it to stuff chilies another time or use it for cooking any curry.

Notes:

INSTANT POT INSTRUCTIONS: Two cups water with the pasanday, onions, and salt for 10 minutes for tender meat, for a bit of a bite do 8. Quick release after.

Ingredients:

• 1800 gram stew beef, cut into 1-inch cubes
• 2 Tbsp curry powder, hot or mild (I used hot curry powder)
• 1 Tbsp ground cardamom
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup canned chopped tomatoes (I use POMI)
• 1 medium red onion, diced
• 2 Tbsp tomato paste
• 2 tsp garam masala
• 1 tsp kosher salt
• 1 tsp fresh black pepper

Directions:

In a 4-quart slow cooker, stir together the beef, curry powder, cardamom, cinnamon and cloves.

Add remaining ingredients, and stir to combine.

Cover and cook on HIGH for 5 hours. The meat should be quite tender; if it isn’t, cook for an additional 30 minutes.

Serve hot, over rice.

Ingredients:

Whole spices (Sabut garam masala)

• 8 – 10 black peppercorns
• 2 sticks cinnamon
• 3 black cardamoms
• 4 cloves
• ¼ teaspoon cumin seeds

For the meat

• 4 tablespoons oil
• 2 medium onions sliced
• 1 tomato diced
• ½ kg boneless beef see note for substitutions
• 1 cup yoghurt
• ½ tablespoon ginger paste
• ½ tablespoon garlic paste
• ½ teaspoon red chili powder
• 1 tablespoon coriander powder
• ¼ teaspoon turmeric powder
• Salt to taste

For the garnish

• 2 green chilies whole
• Coriander leaves for garnish
• 1 tablespoon ginger sliced

Instructions:

Stove top instructions

1. Heat oil in a heavy bottomed pan. Add sliced onion and fry on medium heat till light golden.
2. Add the whole spices and the boneless beef and fry for a minute.
3. Add the ginger garlic paste followed by the powdered spices (red chili powder, coriander powder, turmeric powder and saland tomatoes.
4. Turn heat to medium and saute the meat for about 3 – 4 minutes, adding a few tablespoons of water. This step is known as bhunao, and it needs to be done till the mutton is browned, and the oil separates from the gravy.
5. At this stage, add 1 cup of water and turn heat to low. Cover the pan, and cook the beef on low heat till tender. This will take around 45 minutes – 1 hour. If the meat is getting too dry, add a few splashes of water.
6. Once the beef is tender, add the yoghurt and mix through.
7. Once the yoghurt is cooked and mixed through, turn heat to medium again and keep sauteing / bhuno the meat till the water is evaporated. Traditionally, bhuna gosht is always on the dry side. If you do prefer gravy, then you can add a little water.
8. Garnish the beef bhuna gosht with coriander leaves, green chillies and sliced ginger. Serve hot with naan or rice.

Pressure cook instructions

1. Add oil in the base of the pressure cooker or Instant Pot.
2. Add sliced onion, beef, whole spices, ginger garlic paste, powdered spices and tomatoes.
3. Fry for 2 – 3 minutes, then add ¼ cup water.
4. Close the lid and pressure cook for 25 minutes till beef is tender. Amount of time can vary depending on the model of pressure / multi cooker that you have, so make sure to consult the manual. Carefully release the pressure from the beef, and open the lid.
5. If you are using an electric pressure cooker / multi cooker, turn on the saute / sear low mode and then add the whisked yoghurt. If you are using a manual pressure cooker, turn the heat to low and then add the whisked yoghurt.
6. Once the yoghurt is cooked and mixed through, turn heat to medium again and keep sauteing / bhuno the meat till the water is evaporated and the oil can be seen on the sides of the gravy.
7. Traditionally, bhuna gosht is always on the dry side. If you do prefer gravy, then you can add a little water. Once the beef is cooked, garnish with coriander leaves, green chillies and sliced ginger. Serve hot with naan or rice.

Notes

Bone in pieces of beef can be used instead of boneless beef, but in that case increase quantity to around 600 g. Goat meat (mutton) and lamb can also be used instead of meat, just adjust cooking time as needed. 

Ingredients:

• 2 tablespoon peanut oil
• 2 medium brown onions, coarsely chopped
• 4 clove garlic, crushed
• fresh ginger (4cm), grated
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 2 teaspoon ground garam masala
• 1 teaspoon ground turmeric
• 1.5 kilogram beef chuck steak, cut into 2cm pieces
• 1 cup (250 millilitres) beef stock
• 1/2 cup (140 grams) yoghurt
• 1/4 cup loosely packed fresh coriander leaves

Instructions:

1. In a large saucepan, heat oil; cook onion, garlic, ginger and spices, stirring occasionally, until onion softens. Add beef; cook, stirring, until beef is covered in spice mixture.
2. Add stock to pan; bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally.
3. Uncover; cook, stirring occasionally, about 30 minutes or until liquid has almost evaporated and beef is tender.
4. Serve curry topped with yoghurt and sprinkled with coriander.

Ingredients:

• 500 grams beef , plus 2 large bones, preferably bones with bone marrow. ( preferable beef cut are beef shank, chuck or round cut). See notes
• 500 grams bones and bone marrow
• 1/3 cup oil

Spices

• 1 onion, finely sliced
• 3-4 tablespoon Nihari Masala, Start with less add more as needed.
• 1 ½ tablespoon ginger paste
• 1 ½ tablespoon garlic paste
• 1 tablespoon green chilli paste

other

• ½ cup plain yogurt, whipped
• ½ cup wheat flour or more for thicker
• Water as needed in
• 4 -6 water cup to cook
• 1 cup water in flour
• 1 cup water , or more, to thin out gravy

Garnish

• 2 inch ginger , cut thinly in julliene
• 4 lemon wedges
• 2 large green chili, less spicy one
• a handful fresh coriander / cilantro, chopped

 Instructions:

1. In a large pot and fry sliced onions on low until lightly golden.
2. Add beef and bones. Fry beef on medium-high heat for 2-3 until color changes and it is slightly golden. Now add all the ingredients in the spice list and stir further for 1 minute.
3. Now, add 4 cups of water that is enough to cover the beef completely. Bring it to boil then reduce heat to slow and cook for 4 hours or overnight (on very low heat). Make sure the lid is tightly closed. (If using instant pot or pressure cooker, cook time will be 45 minutes.)
4. Once the meat is tender, remove the bones. Carefully extract the bone marrow from hot bones and aside in bowl. (if using bones with marrow)
5. Make flour slurry by mixing flour with cold water until smooth. Add flour slurry and whipped yogurt to the beef stew.
6. Adjust water as needed and bring it to boil. Keep stirring so the flour slurry doesn’t form lumps. Once the nihari starts boiling. Reduce heat and let it simmer slowly for 15 minutes until a thick layer of oil rises naturally.
7. Now add extrated bone marrow to nihari (if using) and serve hot Nihari with garnish and lemon wedges. Fill extra garnish in a plate and serve along nihari.

Notes:

Beef Cut: Right beef cut is key to perfect nihari. Use boneless beef from beef shank and bones with bone marrow. Other options are tough stewing beef like chuck and round cuts. Bones are necessary for nihari so make sure you add some bone with or without bone marrow.Mutton: If you wish to make nihari with lamb or mutton. Use lamb leg cuts and bones with bone marrow. The method remains the same, cooking time will reduce to 1hour and 20 minutes or less. (Cooking time in the instant pot or pressure cooker is 25 minutes.)For Gluten-free or Keto Nihari: Substitute wheat flour with almond flour.

 Nutrition Information:

Serving: 6servings ,Calories: 534kcal ,Carbohydrates: 11g ,Protein: 25g ,Fat: 44g ,Saturated Fat: 8g ,Trans Fat: 1g ,Cholesterol: 62mg ,Sodium: 525mg ,Potassium: 421mg ,Fiber: 3g ,Sugar: 3g ,Vitamin A: 73IU ,Vitamin C: 12mg ,Calcium: 120mg ,Iron: 4mg

Ingredients:

• 1kg Mutton
• 2 Onions
• Some GarlicCloves
• Salt to taste
• Black pepper to taste
• 1 cup Creamed yogurt
• 1/2 cup Oil
• Water
• Some Cream, Green chillies, Ginger and Coriander for garnishing

Directions:

METHOD:

1. Add mutton, onion, garlic, salt and 2 glass water in pressure cooker
2. Close the lid and cook for about 15 minutes
3. After it add oil and fry until most liquid is evaporated.
4. Now add yogurt and black pepper and keep stirring until oil separates
5. Pour 1 glass water and close lid again
6. Further cook 3 -4 minutes then open
7. Garnish with green chilies, ginger and coriander
Alternate version
1. Heat oil and fry onion
2. Add 1 tbsp garlic paste and mutton and fry enough
3. add yogurt, salt and black pepper and cook on medium to slow heat
4. When oil is separated, add 2 1/2 glass water and cover the vessel and cook in steam until mutton gets tender
5. garnish with some cream, green chilies, ginger and fresh coriander leaves
6. Serve with chapatti

INGREDIENTS:

• 2 tbsp Oil
• 1 Onion, Large, Finely chopped
• 4 cloves Garlic, Finely minced
• 1 tbsp Ginger, Grated
• 2 Tomatoes, Medium size, Roughly chopped
• 3 tbsp Yogurt, Full fat
• 1/3 cup Cilantro, Roughly chopped
• 1 tsp Red chili flakes
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1-2 tsp Garam masala
• Salt , To taste
• 1/4 cup Water
• 1.5 pounds Chuck roast , Cut into small cubes, Or use stew meat
• 2 tbsp Cilantro , Finely chopped, For garnish

INSTRUCTIONS: 

1. Turn Instant Pot to Sauté mode and heat oil.
2. Add onion, garlic, ginger and saute for a few minutes until onion is golden brown.
3. Turn off Instant pot.
4. Add tomatoes, yogurt, cilantro, red chili flakes, cumin powder, coriander powder, garam masala, salt, water and use a hand- held blender to puree everything. Don’t worry if it’s not super smooth.
5. Add meat and mix until coated.
6. Put the lid on and turn up the the valve to “Sealing.”
7. Select “Manual” mode and set the timer for 20 minutes.
8. When the cook time is over, let the pressure release naturally for 15 minutes.
9. Remove lid and stir the curry.
10. Cook uncovered, on “Saute” mode for a little longer to reduce the liquid and thicken the curry.
11. Garnish with cilantro. Enjoy!

NOTES

1. Read all my tips above.
2. Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop. 

Nutritions:

calories: 412kcal, carbohydrates: 8g, protein: 35g, fat: 28g, saturated fat: 9g, cholesterol: 119mg, sodium: 160mg, potassium: 805mg, fiber: 2g, sugar: 4g, vitamin a: 801IU, vitamin c: 12mg, calcium: 73mg, iron: 4mg

Ingredients:

• 600 grams Beef (Chuck or any slow cooking cut)
• 100 grams Onion
• 100 grams Tomato
• 10 grams Ginger
• 10 grams garlic
• 300 ml Water
• 100 ml Coconut Milk
• 1 Tsp Kashmiri Red Chilli Powder
• 1/2 Tsp Tumeric Powder
• 1 Tsp Coriander Powde
• 1/2 Tsp Garam Masala Powder
• 1 Tsp Cumin Powder
• 1 Tsp Mustard Seeds
• 2 Dried Kashmiri Red Chillies
•  a pinch of hing/asafoetida
•  a handful of curry leaves
• 1 Cinnamon Stick
• 2 Bay leaves
• 4 Cardamom Pods
• 8 Whole Black Peppercorns
• 2 Tbsp Olive oil for frying
•  Salt to Taste

Instructions:

1. Start by chopping the beef into small bite size pieces.
2. In a pressure cooker add the beef, salt, cinnamon stick, bay leaves, cardamon pods, peppercorns and water. Pressure cook for 30 minutes or till tender.
3. While the beef is cooking add the onion, tomato, ginger, garlic and a tablespoon of water to a nutribullet or food processor and blend into a paste.
4. Once the beef is cooked remove with a slotted spoon and set aside. Strain the liquid from the pressure cooker and set aside as well.
5. Heat the oil in a frying pan or a heavy bottom saucepan and add in the mustard seeds and the dried red chillies
6. Once the mustard seeds start popping add in the curry leaves and hing.
7. Next add in the blended curry paste you made in the food processor to the saucepan and give it a good mix after adding some salt.
8. It’s time to add in all the spices. Add the chilli powder, tumeric, garam masala, cumin powder and coriander powder.
9. Mix well and cook for about 5 minutes till the paste begins to thicken and start frying in the oils.
10. Add the beef back to the pan and mix well till all the pieces are coated with the spice mixture. Once that’s done pour in the stock that was strained after pressure cooking the beef.
11. Give it all a good mix and cook for a further 15-20 minutes till the sauce has cooked down to a nice thick consistency.
12. Finally add in the coconut milk and cook for another 5 minutes and then turn the heat off and add in some coriander.
13. Serve with some cauliflower rice, Keto naan.