BEEF PEPPER FRY

Indian cuisine is a passion of ours particularly Sheila , however, one must admit the preparation is often  all time consuming. The list of ingredients can also be exhausting to look at. Not a recipe for “Jamie’s take 5 ingredients” !

We have already posted a recipe for chicken tandoori taken from the book Gunpowder written by .Harneet Baweja, Devina Seth and Nirmal Save.  Sheila was amazed how easy it was to prepare and we both agreed it is probably the best recipe for this dish in the numerous books we possess, even Madhur  Jaffrey.

We have already prepared several dishes from this book, and the latest one is so ridiculously easy (in our humble opinion!) and contains relatively few ingredients but still produced a spicy, punchy dish.

It is Pepper Beef ……. we served it with a heap of steamed French beans sprinkled with toasted sesame seeds.

Many people pursue a dry January A Healthy start to the year. This dish is pretty healthy and ticks all the boxes.  Serve with a “dry” red!

Ingredients

2 250 g rump steaks finely sliced
2 tablespoons grated fresh ginger
1 green chilli, finely chopped
4 garlic cloves  finely chopped
2 teaspoon ground  black pepper
half teaspoon ground coriander
half teaspoon turmeric
Mac pinch of chilli powder
2 whole dried red chillies
50 g coconut oil
1 teaspoon yellow mustard seeds
15 fresh curry leaves
2 onions finely sliced
30g coriander finely chopped
30 coconut flakes
1 lime cut into wedges
1 red onion thinly sliced (optional)

Method

Placed the sliced beef in a bowl with the ginger, green chilli, garlic, black pepper, ground coriander, turmeric, and chilli powder and, using your fingers, massage the spices into the meat. We marinated it for about an hour.

Set a frying pan over  high heat. When hot add the beef and dried chillies (no oil required) cover and cook for 5-10 minutes. Remove the lid and continue cooking until all the moisture cooks down the coats the meat.

Meanwhile in another pan heat the coconut oil and add the mustard seeds and curry leaves. Let them sizzle for a few seconds, now add the onions and fry for about 10 minutes until golden brown. Add the beef and chopped coriander and cook for a further 10 minutes until the fry turns a deep brown.

Serve immediately with the toasted coconut flakes the sliced red onion and the lime wedges on the side,

Original Recipe Gunpowder: Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save Kyle Books