Beef in red masala
This recipe tastes very close to the goan sausage meat. It goes very well with goan pulao or bread just as the choris pav, minus the fat.
Ingredients :
Beef : 1 kg
Salt : around 2 tsp
Stock cube : 1 (9 gms) or 2 (4 gms each)
Kashmiri chilies : 15 (big)
Spicy dry red chilies : 3
Cloves : 8
Cinnamon : 6 inch piece
Pepper : 8
Cumin seeds : 1 &1/2 tsp
Turmeric : 1/2 tsp
Vinegar : around 3/4 cup
Ginger : 3 inch piece
Garlic (Indian) : 30 cloves (2 bulbs)
Cooking:
Oil : 2 tblsp
Onion : 1 big
Potato: 1 big
Procedure:
Wash the meat, cut it into fine pieces, add salt, stock cubes, turmeric and some vinegar and massage it well. Then keep it in the refrigerator.
Cut the ginger into pieces and crush it along with garlic using a grinding stone or mortar and pestle. Using a spice grinding jar, roughly powder the spices, then add vinegar little at a time and grind it to make a thick but slightly course paste.
Marinate the meat with the crushed ginger, garlic and the ground masala and refrigerate it for a day.
Next day remove the meat from the refrigerator and allow it to come to room temperature. In a pot heat oil, add onions and sauté them until translucent.
Then add in the meat put half a cup water and let it cook on a low flame. When the meat is half done add potato cubes and cook them until they are done.
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