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1 kg - beef (cut into 1-inch pieces)
3 cups - water
8 flakes - cloves
2 - cinnamon
Salt to taste
3 tbsp - vinegar
10 - Kashmir chillies
6 - medium green chillies
3 - medium onions
1 tbsp - jeera
1/2 inch - turmeric
1 ball - tamarind
1 pod - garlic
8 - pepper corns
1/2 tsp - mustard seed
1 inch - ginger
500 gms - potatoes (boiled, peeled and cut)
3 tbsp - ghee | 2 tbsp - sugar (white or jaggery)
1/2 tbsp - brandy or whiskey (optional)
How to Make Beef Indad
Cut the beef into small pieces and wash them.
Grind all the masala in vinegar.
Wash the mixer with diluted vinegar and remove all stuck masala, and keep aside.
Boil the meat in water with cloves and cinnamon and salt to taste, till well cooked (about one hour or more).
Remove the meat when cooked, and keep aside.
Boil potatoes and peel and cut in slices and keep aside.
Heat ghee in another vessel, also large enough to held the beef pieces and brown the boiled meat in it. Remove the meat and keep aside.
In the same ghee, fry the ground masala, stirring all the time.
Sprinkle a few drops of water once or twice, when frying.
Then add the meat and gravy to the fried masala and stir.
Add the diluted vinegar used for cleaning the mixer. Add boiled potato slices.
Continue cooking for some time. Taste it.
Put sugar, salt and vinegar to taste as required.
And put them in the cooked meat.
Recipe Courtesy: Mangalorean Recipes
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