I always wanted to make a nourishing one-pot meal that could be prepared easily and provide a family with protein, energy, and vegetables. Potatoes and carrots complement the flavour of beef, and I developed this curry to use a minimum of spices and braised the beef to improve the flavour. I have also used celery salt in this recipe. Celery salt and braising are both unusual in Tamil cooking, but they give this dish an enticing aroma and mouth-watering flavour.
While my family was used to eating a wide variety of meat from hunting (game birds, hare, deer, etc.), I began to eat beef only after I got married. I initially began by substituting mutton with beef in the traditional dishes and then began experimenting with dishes designed to suit the flavour of beef. I serve the braised beef curry with Irish Soda Bread or Naan.
Beef provides about 22g of protein and 115 Calories per 100g. The carrots and potatoes contribute 47 and 97 Calories respectively. Carrots also provide 1,890 µg of carotene per 100g. This dish provides a very high quality protein with low Calorie content.
- ½ kg Beef Undercut/Tenderloin
- 5 medium Potatoes, pared and cubed
- 5 medium Carrots, pared and cut in chunks
- 3 medium Onions, cut in chunks
- 3 T diced Garlic
- 1 T grated Ginger
- 2 tsp Salt
- 1 tsp Pepper Powder
- ¾ tsp Celery Salt
- ¼ C Vegetable Oil
- 3 to 4 C Water
- 1-2 T Maida (Refined Wheat Flour)/Plain Flour
- 1 tsp Pepper Powder
- 1 tsp Salt
- Cut the beef into 1 cm thick flat pieces.
- Dredge (roll the meat) with the flour, pepper, and salt mixture.
- Heat half the oil in a pressure cooker.
- Fry the meat pieces a few at a time on medium heat. Remove and set aside.
- Add the rest of the oil to the pressure cooker.
- Fry garlic on low heat. Do not brown.
- Add the onion chunks and ginger. Fry on low heat till the onion becomes translucent.
- Add the carrots and potatoes, and stir for a minute.
- Add the fried beef, celery salt, pepper powder, and salt, and stir for a minute.
- Add 3 to 4 cups of water. Pressure cook for 25 minutes.
- Serve hot with Irish Soda Bread or Naan.
- If undercut beef is not available and you are using other beef cuts, make sure you pound the beef pieces before dredging with flour. This will tenderise the meat.
- If you use more than 2 tablespoons of flour for dredging, the starch in the flour will give a very thick gravy which does not suit this dish.
- I pressure cook the beef to shorten cooking time.
- Take care not to brown the garlic. If you do, it will give a strong and slightly unpleasant flavour.