This dish can be as colourful in flavour as a Bollywood movie or as fiery and spicey as an X-rated film! One thing is guaranteed – it will spice up your life for sure!
Bollywood Beef
Servings
Ingredients
- 2 lbs beef cut into strips, stroganoff-style
- little cornstarch for coating
- 1/4 cup peri oil
- 1 red onion peeled and chopped
- 1 tsp crushed garlic
- 2 bird’s-eye chillies chopped, or 2 tsp dried chilli flakes
- 1 thumb-sized knob of grated fresh ginger
- 2 Tbsp finely chopped fresh coriander
- 1 tsp ground cumin
- 2 tsp paprika
- 2 – 3 cardamom pods
- 1 cinnamon stick
- 3 ripe tomatoes finely chopped
- 1 tsp sugar
- 2 Tbsp tomato paste
- 1/2 cup coconut milk
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 180 Deg. C or 350 Deg. F. 2. Place the meat in a bowl and sift over a little cornflour. Mix well to coat. 3. Fry the meat in the peri oil in a frying pan, in small batches so that it browns quickly. 4. Remove from the pan and set aside in an ovenproof dish. 5. In the same pan, add a little more peri oil and fry the onion, garlic, chillies, ginger and coriander for about 1 minute. 6. Add the cumin, paprika, cardamom pods and cinnamon stick and give it a good stir. 7. Add the tomatoes, sugar, tomato paste, coconut milk, salt and pepper and continue to stir until it starts to boil. 8. Once boiling, remove from the heat and pour over the meat. 9. Cover and bake in the oven for 35 – 40 minutes. 10. Remove the cardamom pods and cinnamon stick just before serving. Serve on a bed of Basmati rice with a side serving of chutney.
ooh,one of my favourites! It’s quite easy to make if unavailable in the store. In a small saucepan, Over low heat, slow boil (musn’t fry)8-10 very hot Birds Eye chillies in two cups of regular sunflower oil. Boil over low heat, for about 15 minutes. When cool, store chillies and oil in a jar with a tightly fitting lid. You can add a clove or three of garlic as well to oil but that’s optional, I love garlic so I do!
What is peri oil?
B”H We love Indian food. Definately on my “will be cooking soon” list.