Sponsored By www.Apnafoodtv.com
Recipe Ingredients
Beef- 500 grams (cut into small pieces)
Black peppercorns 10 Cinamon stick 1 inch
Fennel (saunf) seed- 1tsp
Fenugreek seeds-
1tsp Bay leaves-
2 Onions- 3 (2 chopped and one minced)
Ginger garlic paste- 1tbsp
Tomatoes- 1 (chopped)
Green chillies- 4 (minced)
Coconut- 1 cup (grated)
Mustard seeds- 1tsp
Red chilli powder-
1tbsp Cumin powder- 1tbsp
Coriander powder- 1tbsp
Curry leaves- 5
Oil- 3tbsp
Salt- as per taste
Recipe Method
Grind the peppercorns, cinnamon stick, bay leaves, fennel seeds and fenugreek seeds together into a dry paste.Add the dry powdered spices namely red chilli, cumin and coriander to this paste.Pressure cook the beef with salt and water for the duration of 4 whistles over 20 minutes. In a deep-bottomed pan, add a tablespoon of oil. When it heats up and crinkles, add onion paste to it. When the onion paste starts turning brown (roughly 2 minutes), add grated coconut to the pan. Cook it together for 5-7 minutes on low flame and keep it aside.In the same pan, add 2tbsp oil and season it with mustard seeds. When the mustard seeds pop add the chopped onions.Cook for another 2 minutes and then add the ginger garlic paste. Saute the mixture on low flame for 3-4 minutes.Then add the boiled meat to the pan. Stir it into the masala and cook for 2-3 minutes on low flame.Then add the mixture of spices you blended with the chopped tomatoes. Sprinkle salt and cook for 5-7 minutes on low flame Add a cup of water if it gets too dry but make sure you increase the flame so that the water soaks up. You can garnish the Beef Sukka with curry leaves before you serve it with boiled rice or rotis.
