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Beef Fry

This is a dry-fry intensely flavourful spicy beef dish that works beautifully as an accompaniment to many dishes like plain pilau, white rice and lentils, mashed potatoes and chapatis…etc. The same recipe can work just as well using goat or mutton pieces.
Print Recipe
Servings: 6 people
Ingredients Method

Ingredients
  

Ingredients for Boiling the Meat
  • 1 kg beef on the bone cut up into small chunks (I used cut up T-Bone)
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1 1/2 cups water
Ingredients for Beef Fry
  • 3 tbsp oil
  • 2 medium onions grated or chopped finely
  • 2 tomatoes blended or grated
  • 8-10 limro or curry leaves optional
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • 1/2 tsp garam masala powder
  • 1-2 tsp red chilli flakes or chopped fresh chillies
  • 1 lime juiced
  • 4 tbsp fresh coriander leaves chopped

Method
 

  1. First, boil the beef in the boiling ingredients until tender (but not falling off the bone). I usually pressure cook for around 20-25 minutes. You can also simmer in a regular pan but it would take a little longer and you may need to top up the water as it boils.
    Once tender, dry off the excess liquid over high heat and set it aside.
    In a pan, heat the oil and add the onions. Fry until golden and then add the ginger and garlic pastes. Stir them in and fry for a minute until aromatic. Also add the curry leaves if using. Then add the grated tomatoes and cook them down until thickened. Next add the boiled beef chunks and sprinkle in the coriander powder, cumin powder, turmeric powder, chilli flakes and black pepper powder. Season with half a teaspoon of salt and squeeze in the lime juice. Stir fry over medium heat until the meat is well coated with the spices and browns well.
    Sprinkle the garam masala and stir in the fresh coriander. Stir well and adjust the seasoning. Garnish with fresh curry leaves and coriander leaves.
    Serve and enjoy!