Kala’s Beef and Vegetable Curry

In South India meat is combined with carrots and potatoes to prepare kuruma (a kind of curry).  I like to prepare beef with vegetables using different kinds of spices. I have seen many western recipes use thyme and basil, which I love, and therefore used them in this recipe. I usually serve this curry with Irish Soda Bread.

Kalas Beef Curry with Vegetables - Kalas Kalai

Kala’s Beef Curry with Vegetables

This is a very easy curry to prepare. It does not involve grinding of spices, nor the tedious way of cooking meat separately and then combining it with vegetables. All the cooking is done in one pot – the pressure cooker.

Nutritive Value

Beef is a very rich source of good quality protein. The fat content can be reduced by either trimming the fat or using lean meat. Carrots are a very rich source of beta carotene, and the potatoes provide carbohydrates to make the curry rich, making this a very nutritious and wholesome dish.

Ingredients

  • ½ kg Beef
  • 2 medium-sized Potatoes
  • 2 large Carrots
  • 2 sticks Celery (with leaves)
  • 2 medium-sized Onions
  • 2 T Garlic, diced
  • 1 tsp Dried Thyme
  • 1 tsp Dried Basil
  • 1 tsp Pepper Powder
  • 2 tsp Kashmiri Chilli Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Clove Powder
  • ¼ tsp Nutmeg Powder
  • 3 tsp Salt, or to taste
  • ¼ C Vegetable Oil
  • 3 C Water, or more

Method

  1. Cube the beef and pound lightly to tenderise.
  2. Pare carrots and potatoes. Cut into 2 cm cubes.
  3. String the celery and chop.
  4. Dice the onion.
  5. Heat the oil in a pressure cooker.
  6. Add diced garlic. Fry till tender. Do not brown.
  7. Add the onion and fry. When the onions are translucent add the vegetables and fry on high heat for a minute. Lower heat.
  8. Add all the spices and salt. Mix well.
  9. Transfer the beef to the cooker. Mix and fry on high heat till the beef is lightly browned.
  10. Pour 3 cups of water. Close the cooker.
  11. Pressure cook for 30 minutes.
  12. Open cooker and serve curry.

Notes

  1. This dish is supposed to have thick gravy. If it is too thick, you can add half a cup more of water and boil once.
  2. I prefer Kashmiri Chilli Powder for its mild flavour and rich red colour.
  3. If the curry is too spicy, you can reduce clove powder to quarter teaspoon.

 

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