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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Tue Oct 18, 2005 7:03 pm Post subject: Mysore Beef(recipe and pic) |
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Original recipe uses Mutton and taken from Banana Leaf Temptations cookbook by Chef Devagi Sanmugam.(book was a gift from my mom!)
I substituted mutton for beef as hubby cannot take mutton due to medical reasons. This is semi spicy. As I omitted a large number of fresh red chillies from the recipe. So that Melody can eat too.
The curry dish is very fragrant..the spices really enhances the flavour.
Ingredients
1 kg beef (cut into cubes)
6 tbsp Yoghurt(plain)
2 tbsp lemon juice
1 tsp salt
1 tbsp sugar
250ml plain yoghurt
to blend into a paste
2 red onions
20 cloves of garlic
10 cm ginger
1 red chilli(discard seeds)
100ml water
spices
3 pcs cinnamon stick
10 pcs green cardamon seeds
6 cloves
3 medium red onions(sliced)
1 tbsp aniseed
2.5 tbsp cumin powder
1 tbsp coriander powder
Method
1. Marinate beef cubes with yoghurt and lemon juice for 1 hour.
2. Add blended paste and water into a pot to boil.
3. Add marinated beef to simmer over medium heat for 45 mins till cooked.
4. Heat wok and dry fry spices till fragrant.
5. Add beef, stock and rest of yoghurt to it and cook in the wok.
6. Simmer over medium heat for 10 to 15 mins till gravy thickens.
7. Serve with rice or Naan.
Notes
Original recipe does not have additional yoghurt. She uses more water to cook the mutton. I prefer to have more gravy so I added yoghurt to it. And cook for only 15 mins. _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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sinner Kitchen Hand
Joined: 14 Jun 2005 Posts: 495
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Posted: Wed Oct 19, 2005 8:38 am Post subject: Re: Mysore Beef(recipe and pic) |
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Gina wrote: | spices
3 pcs cinnamon stick
10 pcs green cardamon seeds
6 cloves
1 tbsp aniseed |
Gina,
I was wondering what to have for dinner tonight, when your curry jumped at me saying 'have me, have me'. :lol:
The above 4 spices - are they to be thrown in whole - no need to grind ?
The aniseed - are they whole too?
For the green cardamon seed - do we need to peel off the green cover?
Thanks Gina. |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Wed Oct 19, 2005 9:40 am Post subject: |
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sin heng
I just fry it and mix with the cooking. Although Devagi suggested to grind into into powdery form. I don't like the taste of powdery curry.
every spice is a whole piece. green cardamon..no need to remove anything. just fry the whole thing. whole pieces of spices brings out the flavour very well. _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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sinner Kitchen Hand
Joined: 14 Jun 2005 Posts: 495
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Posted: Wed Oct 19, 2005 11:16 am Post subject: |
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Thanks Gina, going back to the kitchen to cook soon. |
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sinner Kitchen Hand
Joined: 14 Jun 2005 Posts: 495
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Posted: Thu Oct 20, 2005 6:38 am Post subject: |
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Gina, this curry is so different from the way I usually cook curries. Don't have to stand there constantly frying the paste. Very rich and fragrant with spices. We loved it. :lol:
I notice you have the nice red oil floating on top of your curry. I did not use yoghurt, is that why my curry does not have that oil ? :roll: I use lamb and have cut off most of the fat on it. |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Thu Oct 20, 2005 8:11 am Post subject: |
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sin heng
actually hor, I love lamb you know..and hubby cannot eat. so I never got the chance to cook at home. Only during Thanksgiving, Xmas party for big home gathering.
I use a mixture of Beef brisket and chunks of striploin. I didn't trim away the fat entirely. left it in there to cook. _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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sinner Kitchen Hand
Joined: 14 Jun 2005 Posts: 495
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Posted: Thu Oct 20, 2005 8:58 am Post subject: |
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Gina,
when I am in a hurry, I prefer to use lamb - less cooking time and always tender. The lamb here is quite good - don't have that strong taste (smell ). Yes I love curry with gravy, then can mop up the leftover with bread for breakfast .
Maybe next time, I will cook it dry - see whether it taste different (hubby prefer dry curry) :roll: |
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jerseymom Commis Cook

Joined: 31 Dec 2004 Posts: 526 Location: usa
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Posted: Thu Oct 20, 2005 9:05 am Post subject: |
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Gina,
This dish looks wonderful! The recipe you wrote supposes to be "semi spicy" (my husband and I like very hot)? And is this Indian curry?
I used lamb in curry once, couldn't take that meat taste. But mutton (from resturant) no problem though. Anyway, I will follow you using beef first and see how.
sinner, I like your dish too... thinking of soaking naan into that thick gravy... ummm... yum! _________________ giselle |
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small cookie Kitchen Hand

Joined: 22 Jul 2004 Posts: 379 Location: Singapore
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Posted: Thu Oct 20, 2005 9:44 am Post subject: |
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Thinking of trying out this dish since we haven't had anything spicy for a month or 2 already (me not good at cooking spicy dishes).
Gina, can i find out what type of beef you used?
Thanks |
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sinner Kitchen Hand
Joined: 14 Jun 2005 Posts: 495
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Posted: Thu Oct 20, 2005 11:01 am Post subject: |
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jerseymom wrote: | The recipe you wrote supposes to be "semi spicy" (my husband and I like very hot)? And is this Indian curry?
I used lamb in curry once, couldn't take that meat taste. But mutton (from resturant) no problem though. Anyway, I will follow you using beef first and see how. |
jerseymom, it is the reverse for us here. Mutton have a much stronger meat taste than lamb and have to be cooked much longer. I added extra chilli powder for ours as we like it hot too. :twisted: The gravy for this curry would go very well with naan. .
small cookie
gina wrote: | I use a mixture of Beef brisket and chunks of striploin. I didn't trim away the fat entirely. |
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jadepearl lurker
Joined: 06 Oct 2004 Posts: 64
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Posted: Thu Oct 20, 2005 3:16 pm Post subject: |
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Gina, maybe you missed me post at the General section. I am dying to try out your curry coz it looks so yummylicious and I wanted to know if it will go with Bryiani Rice?
Thanks!!!  _________________ The magical moments of cooking are to be cherish always,
JadePearl |
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jerseymom Commis Cook

Joined: 31 Dec 2004 Posts: 526 Location: usa
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Posted: Thu Oct 20, 2005 6:55 pm Post subject: |
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sinner, maybe I didn't buy a good cut of lamb? Last time that meat taste even all over in the gravy... *shivering*... _________________ giselle |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Thu Oct 20, 2005 7:38 pm Post subject: |
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jadepearl
yes. best eaten with nasi brayiani. In Devagi's cookbook, she had a photo of it with rice on the side.
but I was dreaming of dipping the gravy with my many Indian Naan I made the other day.
so delicious..now thinking of eating Mantou with it too.  _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Thu Oct 20, 2005 7:40 pm Post subject: |
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Giselle
see the portion I wrote " 1 red chilli(discard seeds)". Devagi's original recipe uses 10 pcs and with the seeds intact..thus will make it very spicy.
Up to you..how many pcs of red chillies you want to add.
also if you use spices quoted above, the mutton smell will not be very evident. the spices really killed the smell.  _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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small cookie Kitchen Hand

Joined: 22 Jul 2004 Posts: 379 Location: Singapore
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Posted: Fri Oct 21, 2005 7:16 am Post subject: |
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sinner wrote: |
small cookie
gina wrote: | I use a mixture of Beef brisket and chunks of striploin. I didn't trim away the fat entirely. |
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Alamak, true to my sayings, MY EYES are failing me!!!!
Sorry Gina, and thanks Sinner for pointing out. |
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jadepearl lurker
Joined: 06 Oct 2004 Posts: 64
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Posted: Fri Oct 21, 2005 8:45 am Post subject: |
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Thanks Gina! Wah...now I have to get all the rempah and get to work!!! Thanks so much for another wonderful recipe! _________________ The magical moments of cooking are to be cherish always,
JadePearl |
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jerseymom Commis Cook

Joined: 31 Dec 2004 Posts: 526 Location: usa
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Posted: Sun Oct 30, 2005 8:05 am Post subject: |
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Gina,
Made the dish, I LOVE IT!!!!!!!
The beef cubes I used were too lean, no oil floating *sign* But the gravy is insanely delicious! Thank you so much for sharing!
 _________________ giselle |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Sun Oct 30, 2005 10:32 am Post subject: |
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giselle
yeah, it looks so delicious too. I love the nice gravy you have. Goes great for dipping with Naan or your Pai pau  _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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jc_mum lurker
Joined: 03 Sep 2004 Posts: 86
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Posted: Tue Nov 22, 2005 9:06 pm Post subject: |
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Thank Gina for this yummy recipe. I tried it with chicken and ate it with naan. YUM!  |
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Gina super Chief
Joined: 20 Jul 2004 Posts: 5125 Location: Singapore
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Posted: Tue Nov 22, 2005 9:47 pm Post subject: |
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jc_mum
did you make it less spicy? Coz i did it less spicy so that Melody can dip naan into it. She loves it too  _________________ Gina
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1 |
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jc_mum lurker
Joined: 03 Sep 2004 Posts: 86
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Posted: Tue Nov 22, 2005 10:58 pm Post subject: |
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I din use red chilli as I was afraid that it might be too hot. Used green big chilli instead. 1st green chilli without seed was blended with the rest. It was not spicy at all, so I added another green chilli whole in. It wasn't spicy at all. Next time I will add more or try with red chilli. But overall still yummy delicious. It taste like those chicken curry I ordered from the naan shop in Boat Quay, so next time I can do my own and save cost. Btw, I added a binjal and a tomato too. JC love dipping her naan too.  |
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faeriedust lurker

Joined: 17 Aug 2006 Posts: 48 Location: Sydney, Australia
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Posted: Tue Sep 12, 2006 7:50 pm Post subject: |
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this dish looks great, love spicy food! saw this last night and went to the asian grocery shops today, but i couldnt find aniseed or the green cardamon seeds. is there anything i can substitute it? or if i omit it, would it affect the taste significantly?
thanks gina!
edit: i found star anise tho, but not sure if it's the same?  |
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piroshok Kitchen Hand

Joined: 23 Jul 2005 Posts: 224 Location: Melbourne, Australia
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Posted: Tue Sep 12, 2006 9:01 pm Post subject: |
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faeriedust wrote: | this dish looks great, love spicy food! saw this last night and went to the asian grocery shops today, but i couldnt find aniseed or the green cardamon seeds. is there anything i can substitute it? or if i omit it, would it affect the taste significantly?
thanks gina!
edit: i found star anise tho, but not sure if it's the same?  |
Hello faeriedust
Not it is not the same aniseeds may be available in Indian/Pakistani or Middleastern stores or even Italian stores. _________________ Ricardo
Rome wasn't built in a day
Romans founded London and English discovered real food 2007 years later:) |
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faeriedust lurker

Joined: 17 Aug 2006 Posts: 48 Location: Sydney, Australia
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Posted: Tue Sep 12, 2006 10:20 pm Post subject: |
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thanks piroshok!
unfortunately i dont really know where are the indian/middle eastern stores here. :(
might try my luck at chinatown tomorrow! |
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faeriedust lurker

Joined: 17 Aug 2006 Posts: 48 Location: Sydney, Australia
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Posted: Thu Sep 14, 2006 10:46 pm Post subject: |
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sorry for this, but another quick question,
can coriander powder be replaced with coriander seeds? i've got a bag of coriander seeds and don't know what to do with them.  |
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