Monday, 4 January 2021

Beef mappas

Recipe adapted from here
To pressure cook
Beef- 500gms (cut into medium cubes)
Freshly ground coarse pepper- 1/2 tsp
Garam masala- 1/2 tsp
Turmeric powder- 1/2 tsp
Crushed garlic- 1 heaped tsp
Crushed ginger- 1 heaped tsp
Green chilli- 2, slit
Shallots- 12 small, roughly chopped
Vinegar- 1 tsp
Water- 1/2 cup
Salt- to taste

For the curry
Coconut oil- 2 tbsp
Cinnamon- 1 inch stick
Cardamom- 3 pods
Cloves- 3 pods
Onion- 2 big, finely chopped
Crushed ginger- 2 tsp
Crushed garlic- 1 1/2 tsp
Green chilli- 1, slit
Curry leaves- 1 sprig
Turmeric powder- 1/4 tsp
Coriander powder- 2 tsp
Freshly ground black pepper- 2 scant tsps
Garam masala- 1 tsp
Meat masala- 1/2 tsp (optional)
Tomato- 2 small, finely chopped
Potato- 1 large peeled and cut into largish cubes
Thin coconut milk- 2 1/4 cups
Fennel seed powder- 1 tsp + enough to sprinkle
Thick coconut milk- 1/2 cup
Salt- to taste

To temper
Coconut oil- 1 tsp
Mustard seeds- 1/2 tsp
Shallots- 3 to 4 small ones, roughly chopped
Dried red chilli- 1 large, broken in half
Curry leaves- 1 sprig
Mix together all the ingredients to pressure cook and cook till the beef is done. 
I cook on high heat till the steam comes and only then put the weight. Wait for one whistle, and then i reduce heat to medium low and cook for about 15 minutes. 
Once the time is up, remove from heat and wait for the steam to die on its own and then open the lid.

Heat a large pan over medium heat and add the coconut oil
Throw in the whole spices and once they become fragrant add the onions, crushed ginger, garlic, curry leaves and green chilli. Cook till the raw smell disappears and the onions turn a light golden brown.
Add all the spice powders and give a good mix. Cook this for about a minute or two.
Mix in the chopped tomatoes and cook till they turn mushy. You can cover and cook to speed up this process.
In goes the potato, give a good mix so the masala coats the potatoes.
Pour in the cooked beef along with all the stock and stir it all together.
Pour in the thin coconut milk and cook covered for about 12 to 15 minutes till the potatoes are cooked and the curry comes to a light boil.
Check for salt and add more if required and also don't forget to stir in between.
Once it comes to a boil mix in the fennel seed powder.
Cook without the lid for another 5 or 6 minutes, for the gravy to thicken.
Finally, add the thick coconut milk and heat through. It shouldn't come to a boil after you've added the thick coconut milk.
Sprinkle a little fennel powder on top, close with a lid and remove from heat.

To temper (I do this just before serving, after I've heated up the curry), heat coconut oil in a small pan and add mustard seeds.
Once they splutter, add the dried red chilli, shallots and curry leaves and cook till the shallots turn golden brown.
Pour over the curry and leave covered for a few minutes after which you can stir well and serve with bread of choice.
Its ridiculously tasty with appam, idiapppam and bread.

Notes: When buying beef make sure you buy it was a bit of fat, trust me it makes a world of a difference.
I thought the pepper flavour was a bit over powering, so next time id reduce it to about 1 1/2 tsp in the curry.
Its a really thick, delicious curry which tastes much better the next day. 

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