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Masala Beef with Ginger & Curry leaf Recipe

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This recipe for Masala Beef with Ginger & Curry leaf, by , is from Allan & Alexandrina's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alexandrina Francis


3 bay leaves
1 inch piece cinnamon stick
5 cardamom pods
4 whole cloves
2 tsp fennel seeds
10 whole black peppercorns
2 lbs of beef tenderloin, cubed
3 cups chopped onion, divided
5 green ili peppers, halved
1-1/2piece ginger, lengthwise (not grated)
6 cloves garlic minced
1/2 tsp gird turmeric
1 tsp salt
1/2 cup coconut oil
1/4 tsp whole mustard seeds
4 fresh curry leaves
2-1/2 tsp Lemon juice
1 tsp ground black pepper

To make th masala powder
Grind the bay leaves, cinnamon, cardamoms, cloves, fennel seeds, and peppercorns in a spice grinder until mixture is a fine powder. Place beef cubes, masala powder, 2 cups chopped onion green chilies, grated fresh ginger, garlic & turmeric in a large heavy pot. Add water to cover (( about 1 cup) & bring to a boil. Reduce heat & simmer for about 30 mins until beef is cooked through. Add salt & stir, continue to simmer about 10 mins or until mixture is almost done, but do not allow it to burn ( add a bit more water) if necessary. Set aside. Heat oil in a large skillet over medium high heat. Add mustard seeds or cook until they begin to pop. Immediately add remainder 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 mins. Add curry leaves and cook until brown about 3 mins. Stir in beef mixture, black pepper, & lemon juice. Cook until nicely browned & heated through, about 8 mins.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Adjust spiciness by increasing or decreasing the number of green chilies.




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