South Indian style beef with plantain recipe
A classic beef dish from Kerala featuring unripe banana cooked in a deliciously spicy gravy
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 40m |
| SERVES | 6 |
1 kg Beef
½ tsp Turmeric powder
1 tsp Black pepper powder
25 gms Garlic (chopped)
20 gms ginger (chopped)
1 tsp Vinegar
1 cup Water
1 Raw plantain
3 tbsp Refined oil
½ tsp Mustard seed
2 Cardamom pods
1-inch Cinnamon stick
1 cup Shallots
4 cloves
1 Bayleaf
1 cup Onion (chopped)
2 Green chillies
1 ½ tbsp Red chilli powder
2 tbsp Coriander powder
2 sprigs of Curry leaves
½ tsp Garam Masala
Salt to taste
Clean the beef pieces and drain them. In a pressure cooker, mix the beef with turmeric powder, black pepper powder, chopped garlic, chopped ginger, sliced green chillies, bay leaf, salt, and vinegar. Add one cup of water and stir well. Cover the pressure cooker and cook until the beef is tender.
Meanwhile, take a raw plantain, cut off the ends, and peel off the ridges while leaving the skin on the remaining plantain. Chop it into cubes and soak it in salt water to prevent discolouration.
Heat three tablespoons of oil in a pan. Add mustard seeds and allow them to splutter. Then, add cardamom, cloves, and cinnamon sticks. Next, add shallots and sauté for a few minutes over a medium flame. Add a pinch of salt to help speed up the sautéing process.
Add the sliced onion and continue sautéing until the onion and shallots turn golden brown.
Stir in red chilli powder, coriander powder, and sauté until the raw smell disappears.
Add some of the stock from the cooked beef and cook for a few minutes until gravy turns thick.
Incorporate the cooked beef along with the remaining stock. Mix well with the gravy.
Add the plantain pieces, one sprig of curry leaves, and garam masala. Mix well and cover, cooking until the plantain is tender. Serve hot.
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