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Tuesday, September 9, 2014,11:22 AM by
J.Sujatha

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BEEF CURRY WITH GRAPEFRUIT

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Garam Masala Heat a heavy-based frying pan over very low heat. Add all the garam masala ingredients to the pan and toast until aromatic.
  • Shake the pan and take care not to let the spices burn. Transfer to a spice grinder and grind to a fine powder. Measure out 2 teaspoons for the curry. Store the rest in a screwtop jar for future use.
  • Beef Curry Heat the oil in a large, heavy-bottomed pan over medium heat. Add the cloves and cardamom pods and let sizzle for a few seconds.
  • Add the onions and simmer over low heat, stirring occasionally, until very soft and pale brown, 20-30 minutes.
  • Stir in the garlic, ginger, turmeric, chilli powder, cumin, coriander, and salt. Simmer for one minute, then add the beef and cook, stirring frequently, for 10 minutes.
  • Add the ketchup and ghee and simmer 2-3 minutes. Add the water, cover, and simmer until the beef is almost tender, about ½ hours.
  • After the curry has been cooking for 1 ½ hours, add the grapefruit zest and juice and the garam masala and simmer, uncovered, until the beef is very tender, about 30 minutes.
  • Season with salt and pepper. Garnish with pieces of grapefruit flesh and serve hot.

INGREDIENTS

Garam Masala

  • 3 teaspoons cardamom seeds
  • 2 teaspoon cloves
  • 2 cinnamon stick, broken into pieces
  • 4 tablespoons cumin seeds
  • 4 tablespoons coriander seeds
  • 2 tablespoon black peppercorns

Beef Curry

  • 100 ml sesame oil
  • 12 cloves
  • 12 green cardamom pods, lightly crushed
  • 4 onions, thinly sliced
  • 10 cloves garlic, crushed
  • 2 tablespoon finely grated ginger
  • 2 teaspoon turmeric powder
  • 5 teaspoons chilli powder
  • 6 teaspoons ground cumin
  • 6 teaspoons ground coriander
  • 4 teaspoons salt
  • 2 kg chuck steak, cut in small cubes
  • 5 tablespoons ketchup
  • 150 grams ghee
  • Finely grated zest, juice, and flesh of 1 grapefruit
  • 1 teaspoon freshly ground black pepper

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