Masala Beef with Ginger and Curry Leaf

Masala Beef with Ginger and Curry Leaf

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."
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Ingredients

1 h 15 m servings 490 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

  • Note
  • 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.

Reviews

Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

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 pret...

Most helpful critical review

This smelled great while cooking and I think it has the potential for 5 stars. However, I used jalapenos and it came out so spicy hot, it was hard to taste anything. This meal requires expensi...

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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 pret...

This was delicious and easy to make. My entire family enjoyed it- I only used 3 small green chilis and deseeded them. There was still plenty of spice and flavour.

I am originally from India and I have never cooked beef in my life before. I wanted to do something different for this New Year and I am glad that I found this recipe. I did exactly as per the r...

great recipe! we added some veggies & threw it in the slow cooker. Very tasty!

I've tried over two dozen recipes from this website and this is by far the most impressive. I was stingy and bought a lower grade of beef, which I won't do next time, but despite the fact that i...

I tried this recipe last night and was extremely pleased. I did substitute 1/2 cup fresh tomato puree instead of the lemon juice as one person who commented had suggested. I also have a bay laur...

this was identical to the the indian resturant down the street

i had never cooked with fresh curry leaves before, and i must say, that particular ingredient puts this dish over the top. i used double the amount. very good dish.

I used a little mustard finely ground, and some curry powder, just a 1/2 t since I had no leaves. the lemon really added to the spicey flavor, and we loved it with garlic naan

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