Braised beef with peppers & shallots (Meethi mirch aur chota pyaz gosht)

  • For the spice mix
  • 3 dried red chillies
  • 2 tsp of coriander seeds
  • 1 cinnamon stick, broken in half
  • 1/2 tsp of black peppercorns
  • 3 cloves
  • 1 tsp ground turmeric
  • For the braised beef
  • 750g stewing steak, cubed
  • 2 onions, sliced
  • 3cm piece of root ginger, shredded
  • 3 fat garlic cloves
  • 2 sprigs of curry leaves (approximately 14 leaves)
  • 3 green chillies, shredded
  • 50ml vegetable oil
  • For the finishing
  • 3 tbsp vegetable or corn oil
  • 4 shallots, sliced
  • 1 red pepper, sliced
  • 1-2 sprigs curry leaves (approximately 24 leaves)
  • 2 green chillies, finely chopped
  • 2 tsp ground cinnamon (see Cooks Notes)
  • 2 tbsp chopped coriander
  • Garlic parath
First, make the spice-mix:
Put the dry red chillies, coriander seeds, cinnamon stick, peppercorns and cloves in an electric grinder.

Process until the spices have become a fine powder. You could alternatively pound the spices in a pestle and mortar.

Put the beef in a large, heavy-bottomed saucepan and add the onions, ginger, garlic, curry leaves, chillies and oil. Mix well.

Add the ground spices, barely cover the meat with water, then cover the pan and simmer on low heat for about two hours until the beef is tender. Add more water if necessary. For finishing:

Heat the oil in a frying pan and add the shallots, red peppers, curry leaves, chillies and the cinnamon. Allow the shallots and red peppers to soften for 5-10 minutes.

Add the contents of this pan to the cooked beef and fry until almost all the liquid has evaporated.

Finally finish by stirring through the chopped coriander. Serve immediately with garlic parath.

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