Masala Beef with Ginger and Curry Leaf

Name: Masala Beef with Ginger and Curry Leaf
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 3 bay leaves; 907 grams beef tenderloin, cubed; 10 whole black peppercorns; 5 cardamom pods; 1 stick (1 inch) piece cinnamon; 118 milliliters coconut oil; 4 fresh curry leaves; 2 teaspoons fennel seeds; 2 inches fresh ginger root, grated; 6 cloves garlic, minced; 5 green chile peppers, halved lengthwise; 1 teaspoon ground black pepper; 1 teaspoons ground turmeric; 3 teaspoons lemon juice; 0 teaspoons whole mustard seeds; 710 milliliters chopped onion, divided; 1 teaspoon salt

Masala Beef with Ginger and Curry Leaf is a gluten free, dairy free, and primal main course. One serving contains 1256 calories, 58g of protein, and 103g of fat. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. This recipe is typical of Indian cuisine. A mixture of ground pepper, piece cinnamon stick, coconut oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

To make the masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.

Ingredients you will need

Fennel Seeds

Peppercorns

Bay Leaves

Cardamom

Cinnamon

Clove

Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic and turmeric in a large, heavy pot.

Ingredients you will need

Fresh Ginger

Green Chili Pepper

Beef Cubes

Turmeric

Garlic

Onion

Equipment you will use

Pot

Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through.

Ingredients you will need

Water

Beef

Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside.

Ingredients you will need

Water

Salt

Heat oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes.

Ingredients you will need

Mustard Seeds

Onion

Pop

Add curry leaves and cook until brown, about 3 minutes.

Ingredients you will need

Curry Leaves

Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes.

Ingredients you will need

Black Pepper

Lemon Juice

Beef

Equipment

Pot

Frying Pan

Ingredients

Servings:

bay leaves 907grams

beef tenderloin, cubed 10

whole black peppercorns 5

cardamom pods 1stick

(1 inch) piece cinnamon 118milliliters

coconut oil 4

fresh curry leaves 2teaspoons

fennel seeds 2inches

fresh ginger root, grated 6cloves

garlic, minced 5

green chile peppers, halved lengthwise 1teaspoon

ground black pepper 1teaspoons

ground turmeric 3teaspoons

lemon juice 0teaspoons

whole mustard seeds 710milliliters

chopped onion, divided 1teaspoon

salt

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc Blend. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 12 dollars per bottle.