Beef Indad

Recipe by
Total Time:
1.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 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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