The curry I’m sharing today is Mulbar Beef Curry, it’s done in no time, resulting in tender beef and thick delicious gravy, the key is to cut the beef in small cubes too cook faster. My regular visits to India made me familiar with its different types of curries. Curries differ in color, texture, and of course taste.
All curries are best served, at least an hour after it’s done, this allows the flavors to blend well. Curries tastes good with Indian bread.
I would like to dedicate this post to The Curry Guy, who’s dishes are not only delicious and authentic but, have always brought back beautiful memories of my trips to different parts of India.
Making Mulbar Beef Curry.
- 1 lbs beef cut in small cubes
- 1 medium onion chopped
- 1 medium tomato chopped - seeds removed
- 2 teaspoons garam masala powder
- 1 teaspoon cumin powder
- 1 tablespoon white vinegar
- 1 green chilli chopped
- 3 minced garlic cloves
- 1/4 teaspoon fenugreek powder
- 3 tablespoons oil
- 2 cups boiling water
- In a medium pan, add the oil and garlic, sauté until onion is translucent.
- Add the beef and garlic stir for 2 minutes.
- Add rest of ingredients except the boiling water.
- Cover the pan, letting the ingredients to cook for at least 20 minutes, while stirring occasionally.
- Pour the boiling water on beef and let it cook until the beef is done.
- You should have a thick gravy, tender beef, and you're done.