Prep time – 20min | Cooking Time 55min – Serves 6
Ingredients for the Ginger Beef Curry
3 bay leaves
1 cinnamon stick
5 cardamom pods
4 whole cloves
2 teaspoons of fennel seeds
10 whole black peppercorns
1kg brisket pure meat
3 cups chopped onions
5 green chillies halved lengthways
1 piece fresh ginger root
6 crushed garlic cloves
1/2 teaspoon ground turmeric
1 teaspoon salt
1/2 cup coconut oil
1/4 teaspoon whole mustard seeds
4 fresh curry leaves
2 1/2 teaspoons lemon juice
1 teaspoon ground black pepper
To make the masala powder
Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until the mixture is a fine powder.
For the main pot
Place the beef cubes, masala powder, 2 cups chopped onion, green chillies, grated fresh ginger, garlic and tumeric in the pressure cooker.
Add water to cover (About 1 cup) and bring to the boil.
Reduce the heat and simmer for 30min until the beef is cooked through. Add salt.
Stir and continue to simmer for about 10min or until mixture is almost dry, but do not allow it to burn (Add more water if necessary). Set aside.
Heat oil in a pan over medium/high heat.
Add mustard seeds and cook until they begin to pop.
Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown (About 10-12min).
Add curry leaves and cook until brown (About 3min).
Stir in the beef mixture, black pepper & lemon juice.
Cook until nicely browned and heated through (About 8 min).