I am pretty sure the name of the dish must have got some bells ticking in that brain of yours. I think it was my dad who heard of this dish and we ordered it as takeaway from this small restaurant. So it comes wrapped in wax paper and further wrapped in newspaper; And when you open that packet, you get hit by this big waft of aroma of curry leaves! Yep you heard it right .. curry leaves. So the dish is spicy but I don’t think it’s the spice which sings the song for the beef but it’s the curry leaves [ got poetic there, didn’t I?].
Within few years, however, the restaurant shut down. We heard rumors of it being relocated but never found it. So once I decided to try making it [ er.. experimenting would be an apt word]. This recipe is the result of that experimentation. You can tweak the spice to your level of tolerance. It’s a very simple,easy recipe with minimal ingredients.
Beef – 1 kg
Turmeric powder – ½ tsp
Kashmiri chilly powder – 3-4 tbsp.
Vinegar – a glug
Oil – 2 tbsp
Curry leaves – 2 – 3 big fistful [ the more the better]
Salt – to taste
Pressure cook the beef with ¼ tsp turmeric powder,half the amount of chilly powder, vinegar, a fistful of curry leaves and vinegar. I pressure cooked it for around 15 whistles. So you end up with soft meat. Now once that is done, in a skillet heat around 1-2 tbsp. of oil. Once its hot add the rest of the curry leaves and let it crisp up. Then add in the rest of the masala, give a stir, add in the cooked beef with all its stock. I use the stock because I don’t want to lose all the flavor. Cook till all the water evaporates and the beef starts to fry in its juices. If you find the beef and the masala sticking to the pan, just drizzle a bit of oil. Fry to your liking.
I have made mine with thin slices of beef( just like the restaurant kind) as well as the beefy curry cut kinds. The thin slices crisp up pretty quickly so be careful while frying it. I didn’t want mine too hard so didn’t fry as much.
Serve it hot with steamed rice, kachiyamooru[ I will share the recipe for this another time] and some veggies.
P.S. 1. The cook time of the beef depends on the cut of meat you have. If using thin strips around 9 whistles should do, else 15 -16.
- I used Kashmiri chilly powder and the dish was just moderately spicy. I would suggest to add more to your liking. But don’t show any kind of mercy when it comes to the curry leaves. Show your benevolence
- I used rice bran oil.You can use any neutral oil.
- For those of you who don’t know what kachiyamooru is, you can always have buttermilk.