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Masala Beef with Ginger and Curry Leaf

By: Deepak Mathew  
"This is a real delight for the beef eaters. The roots of this recipe are Portuguese; it's widely prepared among the Syrian Christians in Kerala, India. Basically you cut the beef into small cubes and fry in the spicy ingredients. It's so yummy and it goes well with white rice."

Rating: This weblink has been rated 5 times with an average star rating of 4.6 Read Reviews (4)

Rate/Review | 277 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
20 Min
Cook Time:
55 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3 bay leaves
  • 1 (1 inch) piece cinnamon stick
  • 5 cardamom pods
  • 4 whole cloves
  • 2 teaspoons fennel seeds
  • 10 whole black peppercorns
  •  
  • 2 pounds beef tenderloin, cubed
  • 3 cups chopped onion, divided
  • 5 green chile peppers, halved lengthwise
  • 1 (1 1/2 inch) piece fresh ginger root, grated
  • 6 cloves garlic, minced
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 cup coconut oil
  • 1/4 teaspoon whole mustard seeds
  • 4 fresh curry leaves
  • 2 1/2 teaspoons lemon juice
  • 1 teaspoon ground black pepper

Directions

  1. 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.
  2. Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic and turmeric in a large, heavy 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. 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.
  3. Heat oil in a large skillet over medium-high heat. 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. Add curry leaves and cook until brown, about 3 minutes.
  4. Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes.

Footnotes

FOOTNOTE

  • You can adjust the spiciness of this recipe by increasing or decreasing the number of green chiles. Also, you can remove the green chiles before serving, if desired.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 488 | Total Fat: 37.4g | Cholesterol: 77mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2008 by Doonesbaby 
This was delicious and easy to make. My entire family enjoyed it- I only used 3 small green... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2009 by Daphne 
I am originally from India and I have never cooked beef in my life before. I wanted to do... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by Elisabeth Thomas 
I've tried over two dozen recipes from this website and this is by far the most impressive. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2009 by MedinaChef13 
this was identical to the the indian resturant down the street MORE

 
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