Beef Curry :









Ingredients:

🥩1 kg Beef with bones or without 

🥩Tomato 1/2 cut in to slices 

🥩1 Onion medium  size cut in to slice 

🥩1-2 tablespoons Chili powder 

🥩Coriander powder 2 tablespoons 

🥩Curry powder 1 tablespoons 

🥩1/4 teaspoon Turmeric Powder 

🥩Cumin powder 1 teaspoon 

🥩4-5 Cardamom pods

🥩1” Cinnamon stick 

🥩1-2 tablespoons Ginger garlic paste

🥩4-5 Green chill 

🥩Curry leaves

🥩Rampe (pandan leaves)

🥩Salt to taste

🥩1 tablespoon Oil 

🥩1/2 teaspoons Fenugreek seeds

🥩1/2 cup plain yoghurt or Curd (optional)



Method:

1️⃣Cut the beef into medium size pieces and wash well.

2️⃣Add all the ingredients except oil and marinate the beef,keep it aside.

3️⃣In a deep pan ,heat the oil  add  Two or three slices of onions ,add ginger and garlic paste.sauté it until golden brown.

4️⃣Add the Cardamom pods and Cinnamon Stick,Rampe(Pandan leaves)

5️⃣Add a teaspoon of chilli powder to make the curry bright red color.stir it for a minute until it turns red.

6️⃣finally add the marinated Beef.Mix well.add water to cover the beef.add 2-3 cups of water.

7️⃣If you are cooking in the pressure cooker cover with the lid when the curry boils.cook until 8-10 whistles.If you are cooking in the pan,boil the curry first and cook on very low flame for 30 minutes or until the beef is tender.

8️⃣Wait until the pressure releases on its own.

9️⃣Garnish with chopped coriander leaves.

📌you can add coriander powder 3 tablespoons if you don’t want to add curry powder.

📌If you are cooking in the pressure cooker less water.boil well and close with the lid.

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#sharingwithlove

#blogger

#mypassion



My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

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