Beef Mince Dry
Beef Mince Dry
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1/2 kg - beef
15 gms - ginger
25 gms - green chillies
2 tsp - turmeric powder
2 tsp - chilli powder
2 tsp - salt
2 tbsp - Worcestershire sauce
2 tbsp - oil
4 - medium onions
250 gms - channa dal
1/2 ball - tamarind
How to Make Beef Mince Dry
Wash the beef and channa dal separately, and keep aside.
Mince ginger, green chillies and mix with the curry powders but not with the minced onions and salt to taste.
Add the sauce. In case a sour taste is desired, put the tamarind in a little bowl with sufficient water to immerse it, and squeeze the water into the masala and blend with the hand.
Then mix this marinade with the mince, and keep aside for 1-2 hours to absorb.
At the end of marination, place a handi on the stove with two tbsp of oil, and heat it. Fry the minced onions.
Fry the minced meat in it, and then add dal to it, with two cups of water and boil.
Water level should generally be 1-inch above the surface of the cooking materials.
Stir occasionally, and add a little hot water at a time, till the meat is cooked.
When the mince and dal is cooked, check the taste, and add salt or tamarind water as desired.
Recipe Courtesy: Mangalorean Recipes
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