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MD johirul + ReMa
MD johirul + ReMa
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Region: BD
Thursday 07 July 2022 14:04:57 GMT
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Fiery Goan Beef Chilli Fry with Caramelized Onions and Roasted Masala Ingredients: 700 g beef sirloin or topside, thinly sliced against the grain 2 large onions, thinly sliced 5 fresh green chilies, sliced lengthwise 5 cloves garlic, finely minced 1 tablespoon fresh ginger, grated 1 tablespoon malt vinegar 1 teaspoon freshly cracked black pepper 1 teaspoon ground turmeric 1½ teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon garam masala ½ teaspoon Kashmiri chili powder ½ teaspoon ground cinnamon 2 tablespoons vegetable oil 1 tablespoon ghee 8 fresh curry leaves ½ teaspoon mustard seeds ½ teaspoon fennel seeds 100 ml water 1 teaspoon brown sugar Salt to taste 2 tablespoons fresh cilantro, chopped Steamed basmati rice and warm flatbread, for serving Directions: Place the sliced beef in a bowl and combine with malt vinegar, half of the minced garlic, half of the grated ginger, turmeric, coriander, cumin, black pepper, Kashmiri chili powder, cinnamon, and a generous pinch of salt. Toss thoroughly and let it marinate for 20-30 minutes. Heat 1 tablespoon of vegetable oil in a large heavy skillet over medium-high heat. Add the marinated beef in batches, making sure not to overcrowd the pan. Stir-fry for 3-4 minutes per batch until browned with lightly charred edges. Transfer the beef to a plate. Add the remaining vegetable oil and ghee to the same skillet. Add the mustard seeds and fennel seeds and cook for about 30 seconds until fragrant. Add the curry leaves, sliced onions, and green chilies. Cook for 7-9 minutes, stirring frequently, until the onions become deeply caramelized and golden. Stir in the remaining garlic and ginger and cook for another 1-2 minutes until fragrant. Add the garam masala and brown sugar. Stir constantly for about 30 seconds, allowing the spices to toast lightly and coat the caramelized onions. Return the browned beef and any accumulated juices to the skillet. Pour in the water and stir thoroughly, scraping up the flavorful browned bits from the bottom of the pan. Cook uncovered for 4-6 minutes, stirring occasionally, until the liquid reduces into a thick, glossy roasted masala that clings to the beef. Taste and adjust the salt, black pepper, or vinegar according to preference. Continue cooking for another minute until the beef develops lightly crisp, charred edges while remaining tender. Scatter fresh cilantro and additional sliced green chilies over the finished dish. Garnish with a few extra crispy curry leaves and serve immediately with fluffy steamed basmati rice and warm flatbread. Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes Kcal: 485 kcal | Servings: 4 servings #followformore #Foodie #tastyfood #recipes #beef
Fiery Goan Beef Chilli Fry with Caramelized Onions and Roasted Masala Ingredients: 700 g beef sirloin or topside, thinly sliced against the grain 2 large onions, thinly sliced 5 fresh green chilies, sliced lengthwise 5 cloves garlic, finely minced 1 tablespoon fresh ginger, grated 1 tablespoon malt vinegar 1 teaspoon freshly cracked black pepper 1 teaspoon ground turmeric 1½ teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon garam masala ½ teaspoon Kashmiri chili powder ½ teaspoon ground cinnamon 2 tablespoons vegetable oil 1 tablespoon ghee 8 fresh curry leaves ½ teaspoon mustard seeds ½ teaspoon fennel seeds 100 ml water 1 teaspoon brown sugar Salt to taste 2 tablespoons fresh cilantro, chopped Steamed basmati rice and warm flatbread, for serving Directions: Place the sliced beef in a bowl and combine with malt vinegar, half of the minced garlic, half of the grated ginger, turmeric, coriander, cumin, black pepper, Kashmiri chili powder, cinnamon, and a generous pinch of salt. Toss thoroughly and let it marinate for 20-30 minutes. Heat 1 tablespoon of vegetable oil in a large heavy skillet over medium-high heat. Add the marinated beef in batches, making sure not to overcrowd the pan. Stir-fry for 3-4 minutes per batch until browned with lightly charred edges. Transfer the beef to a plate. Add the remaining vegetable oil and ghee to the same skillet. Add the mustard seeds and fennel seeds and cook for about 30 seconds until fragrant. Add the curry leaves, sliced onions, and green chilies. Cook for 7-9 minutes, stirring frequently, until the onions become deeply caramelized and golden. Stir in the remaining garlic and ginger and cook for another 1-2 minutes until fragrant. Add the garam masala and brown sugar. Stir constantly for about 30 seconds, allowing the spices to toast lightly and coat the caramelized onions. Return the browned beef and any accumulated juices to the skillet. Pour in the water and stir thoroughly, scraping up the flavorful browned bits from the bottom of the pan. Cook uncovered for 4-6 minutes, stirring occasionally, until the liquid reduces into a thick, glossy roasted masala that clings to the beef. Taste and adjust the salt, black pepper, or vinegar according to preference. Continue cooking for another minute until the beef develops lightly crisp, charred edges while remaining tender. Scatter fresh cilantro and additional sliced green chilies over the finished dish. Garnish with a few extra crispy curry leaves and serve immediately with fluffy steamed basmati rice and warm flatbread. Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes Kcal: 485 kcal | Servings: 4 servings #followformore #Foodie #tastyfood #recipes #beef
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