Irachy Curry(Beef)
Rich, fragrant, and full-bodied — this beef curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.
Ingredientsfor 2 servings
- Beef(minced
- 1 tsp Chilly powder
- 1 tsp Coriander powder
- Coriander leaves A, a few
- Curry leaves A, a few
- Cloves A few (Grambu)
- Black cardamom A, a few
- Or
- Green cardamom A, a few
- 1 nos Cinnamon (Karugapatta)
- 3 nos Garlic pods — grated
- Ginger — grated
- Turmeric powder A pinch
- ½ A Fenugreek seeds (Uluva)
- Mustard seeds A pinch
- Meat masala(either prepare yourself or buy Pataks Korma curry paste from any grocery store
- Onions(sliced
- Tomatoes(sliced
- Potatoes
- Coconut milk
- Coconut chips or pieces
- Coconut oil or Sunflower oil
- Lemon juice A few drops
- Salt, to taste
Preparation
Step 1
Squeeze few drops of lemon juice on the beef.
Step 2
Cook minced beef with water in a pan.
Step 3
Add 200 ml water for 500 grams of beef.
Step 4
Add 1 tsp of salt, chilly powder, turmeric powder and coriander powder.
Step 5
Heat sunflower oil in a pan.
Step 6
Add a pinch of mustard and half a pinch of fenugreek.
Step 7
You could see the mustard and fenugreek releasing trails of small bubbles in oil.
Step 8
Add onions, tomatoes, ginger and garlic paste and sautT them for about 5 minutes.
Step 9
Add Pataks curry paste and stir for another 5 minutes.
Step 10
Add coconut milk and stir for about 10 minutes.
Step 11
Add the previously boiled beef and cook/stir for another 10 minutes.
Step 12
Add coriander leaves.
Step 13
Add pieces of coconut.
Step 14
Add cloves, cardamom, cinnamon and stir for another 5 minutes.
Step 15
Goes well with boiled Tapioca(Kappa).
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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