Masala Beef with Ginger and Curry Leaf
I can tell you by just looking at this recipe that it's VERY authentic (minus the bay leaves, which I suspect Allrecipes put instead of the curry leaves). I'm of Indian descent, and this is pretty much how we make meat as a side dish to eat with rice. Here are some tips, though:
1) Cube your beef really small (like 1/2 inch pieces) so that you'll get more flavor onto your meat.
2) Instead of lemon juice, use 1 tomato, chopped up, to add a little acidity. Be sure to cook it down all the way.
3) You can use about 1-2 tsp of red chili powder as per your taste (ie., cayenne powder, NOT chili powder for chili) instead of the green chili peppers, or use a smaller amount of both. They have different flavors, but both provide heat.
4) Don't fry your onions until crisp...just sautee until slightly brown if you want the flavors & masala to penetrate the meat.
5) You can pre-cook your meat with ginger, onions, salt, a little turmeric, and green chilis in a pressure cooker to make the beef more tender.
7 users found this review helpful
Dec. 19, 2011