Prep Time:
30 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour
1. 2 unripe plantains
2. 1/2 pound beef (chuck roast)
3. 1 medium onion chopped fine
4. 1 tablespoon ginger (can be adjusted to personal tastes)
5. 4-5 thai green chillies
6. Salt to taste
7. Oil
8. 1 to 2 cup boiling water

For tempering
1. 1 tsp chopped shallots
2. 2-3 cloves of garlic
3. 1 sprig curry leaves
4. 1 teasp paprika
5. Oil
Sear the beef along with onions, ginger and green chillies for about 5- 8 minutes.
Add one cup of hot water (avoid adding cold water), add salt and bring it to boil.
Cover and simmer for about one hour till the beef is nearly cooked.
Add the cut plantains and continue cooking till the plantains are cooked and beef becomes very tender.
The plantains will turn into mush if cooked beyond the requisite time. Remove pot from heat.
Add oil to a skillet, and when hot add the chopped shallots, crushed cloves of garlic and fry them till shallots turn golden brown.
Add curry leaves and paprika and fry for another 30 seconds.
Transfer the beef and plantains into the skillet and stir to coast the pieces with the friend shallots and seasonings.


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