Category: 1. Beef Recipes

INGREDIENTS:

• 2 pounds beef Stew Meat, cut into 1-inch pieces
• 2 tablespoons vegetable oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups chopped onions
• 2 tablespoons minced fresh ginger
• 4 cloves garlic, minced
• 1 can (14-1/2 ounces) tomato sauce
• 1 tablespoon garam masala
• 1 cup frozen peas
• 1 cup fat-free half-and-half

METHOD:

Step 1: Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with additional 1-1/2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt and pepper.

Step 2: Heat remaining 1 tablespoon oil in same stockpot over medium heat until hot. Add onions, ginger and garlic; cook and stir 3 to 5 minutes until onions are tender.

Step 3: Add tomato sauce and garam masala; cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is tender.

Step 4: Add peas and half-and-half; continue simmering, uncovered, 1 to 2 minutes or until heated through.

Serve stew with hot cooked basmati rice or naan and lime wedges (optional).

SAFE HANDLING TIPS:

1. Wash hands with soap and water before cooking and always after touching raw meat.
2. Separate raw meat from other foods.
3. Wash all cutting boards, utensils, and dishes after touching raw meat.
4. Do not reuse marinades used on raw foods.
5. Wash all produce prior to use.
6. Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
7. Refrigerate food promptly.

INGREDIENTS:

• 1 kg cubed beef
• 250 gms chopped tomato
• 250 gms sliced onion
• 8-10 (slit) Green chillies
• 8 cardamom
• 8 cloves
• 8 black peppercorns
• 2-3 bay leaves
• 3-4 cinnamon
• 2-3 star anise
• Curry leaves
• 25 gms garlic
• Ginger paste
• 100 ml ghee/oil
• Coriander leaves – for garnishing
• 2 tsp chilli powder
• 2 tsp coriander powder
• 1 tsp turmeric powder

METHOD:

Step 1: Roast the bay leaves, cinnamon, cardamom, cloves, black peppercorns, star anise lightly and grind it to a powder.
Heat oil in  a pan and garlic, onion, curry leaves and sauté till brown.
Now add the ginger paste and saute.

Step 2: Add chilli powder, coriander powder and turmeric powder and again saute for 2 minutes.

Step 3: Add a little water to cook the masala and then add the tomatoes, green chillies and beef. Fry the beef till the water is soaked, add more hot water if required.

Step 4: Transfer to a cooker and add water till the level of the meat and mix. Pressure-cook it till 5 whistles. Now add the garam masala (the ground powder) and salt , check if the meat is cooked properly, if not cook the meat some more till it becomes tender.
Check seasoning and remove from flame. Garnish with coriander leaves.

INGREDIENTS:

• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chilli powder (optional)
• 2 garlic cloves, crushed
• 2 teaspoons grated ginger
• 2 1/2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1kg beef chuck steak, cut into 2.5cm cubes
• 2 tablespoons tomato paste
• 1 cup Massel beef stock
• Steamed Basmati rice, to serve
• Raita (see notes), to serve
• Coriander, to serve
• Mint, to serve
• Sliced red chilli, (optional) to serve

METHOD:

Step 1: Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

Step 2: Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.

Step 3: Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 45 minutes, or until beef is tender.

Step 4: Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.

Serve with rice and raita. Top with mint , coriander and fresh chilli (optional).

RECIPE NOTES

Shortcut: You can substitute the spice paste in step 1 with Madras curry paste. It’s hot, so adjust the amount according to your taste.

To make raita, combine 1 cup of thick natural yoghurt with 2 finely diced Lebanese cucumbers and 2 tablespoons of chopped mint leaves.

Ingredients:

• 1 kg boneless beef chunks or upto 2kg bone in meat (use your discretion here)
• 2 roughly diced medium onions
• 1 heaped spoon crushed garlic
• 1 heaped spoon crushed ginger
• 1 – 2 tsp red chilli powder
• 1/3 tsp turmeric powder
• 1 ½ tsp salt can adjust later
• 2 to matoes finely diced
• 2 potatos halved lengthwise and cut horizontally into wedges
• ½ tsp garam masala powder or black pepper
• handful of cilantro
• green chillies diced to taste
• a squeeze of lemon juice

Instructions:

1. Put the beef chunks, onion, garlic, ginger, red chilli powder, and salt into a pot with two cups of very hot water. Mix. 
2. Cover the pot with a lid and bring the mixture to a boil, once it is boiling then bring it to a simmer and let it cook (covered) for 45 minutes to an hour or however long it takes for your beef to get tender. Instant Pot: Manual 20 minutes then quick release
3. Once the beef is tender, then crank up the heat to evaporate the water and once the spice paste/masala starts to stick add a generous lug of oil and saute the masala until the oil rises above it’s surface. 
4. Then in go the tomatoes, cook until the oil rises above the surface of the masala. 
5. Now add in your cup of water, the potato wedges and once again bring to a boil and simmer until the potatoes are tender.
6. Now add more water if needed and the garam masala, cook for two minutes and adjust seasoning. 
7. Switch off the stove and add some bright fresh cilantro and green chillies – you can leave these whole, slice them lengthwise or finely chop them. Add a squeeze of lemon juice and dig in with some chapati (flatbread) or naan.

Notes:

Classically you would saute the onions, ginger, garlic first in a little oil. Then you’d add the spices, cook for a minute and add the meat cubes to brown them a little before tenderizing the meat. This produces better flavour but it requires more time.

Ingredients:

• 900 gram thinly sliced beef strips

Marinade Ingredients

• ½ tsp salt
• ½ tsp white pepper
• 1 tbsp soy sauce
• 1 egg white whipped
• 1 tsp oil

Stir fry ingredients

• 2 cloves garlic (crushed or minced)
• 2 Green Pepper, cut into strips
• 4-6 Green Chillies, cut into strips
• 1 tbsp soy sauce
• ½ tsp white pepper
• ½ tbsp vinegar
• Oil for cooking

Instructions:

1. Marinade the beef strip in the marinade ingredients for thirty minutes
2. Pour a lug of oil into a hot wok  and stir fry the garlic till it starts to sizzle and change coloue
3. Now stir fry the beef, I like to get nice caramelly bits
4. Keep moving the beef around in the wok so it doesn’t stick together, it cooks fairly quickly
5. Add the strips of green pepper and chillies as well as the remaining ingredients, stir fry on high for 2-3 minutes, taste, adjust seasoning if needed with vinegar, pepper and soy. (I always add more!)

Notes

This recipe is quick to cook and best served fresh!

Ingredients:

• 1.5 kg ground beef or mutton

Marinade

• 2 onions
• 3 tbsp besan
• 1 tbsp coriander powder
• 1 tbsp cumin seeds
• 6-8 whole peppers
• 3-4 cloves
• 2 black cardamom
• 3 green cardamoms
• 2 tbsp poppy seeds (optional)
• 1 ½ tbsp chilli flakes
• ½ tbsp red chilli powder
• 1 ½ tsp salt
• 1 cup yoghurt
• 3 tbsp lemon juice
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tbsp papaya paste
• 1 piece coal + a piece of foil

For the main dish

• 4-6 green chillies
• 3 inch ginger, halved, cleaned and julienned

Instructions:

Marinade

1. Thinly slice the onions and fry till golden brown, set aside to drain and roughly crush by hand
2. Dry roast the besan, add the cumin seeds, coriander powder, cloves, black pepper, black cardamom, green cardamom to the mix and toast for another minute or two
3. Add poppy seeds if using and grind your spices
4. Mix the ground spices and the remaining marinade ingredients (ginger paste, garlic paste, chilli flakes, yogurt, chilli powder, lemon juice, papaya paste and salt) together. Add crushed onions to this mix
5. Thoroughly mix the above into the meat, best to do this by hand, wearing gloves if you have them. Marinate overnight for best results

Cook

1. Take the marinaded meat out of the fridge half an hour before cooking.
2. Add a lug of oil to a heavy bottomed pan and begin to cook the meat mixture
3. The mixture will release a great deal of liquid as it cooks, keep stirring and cooking on medium high heat for 10-15 minutes, the mixture will start to look cooked, add a splash of water if it sticks or more oil if needed 
4. Turn the heat down and cook covered for another 20 minutes on low heat, stirring frequently, the meat will look darker and richer
5. Add most of the ginger, the slit green chillies, and a tsp of garam masala, cook for another few minutes, adjust seasoning with additional salt and lemon juice. You can adjust the consistency with water as well.
6. Heat a piece of coal on your stove top (you can do this on a ceramic top as well, just takes longer) till it gets seriously ashy. Place a piece of foil in your pot of keema. Place the coal on the foil, souse with a little oil, smoke will start to billow. Shut the lid immediately. Leave till the smoke dissipates
7. Serve with paratha or naan and garnished with sliced onions, mint leaves, lemon wedges, and ginger.