Hydrabadi Pickled Beef

(Hydrabadi Acchar Erachi)

1 kg Beef, washed, cut into medium cubes

4 tsp red Chili powder

2 Tbsp Ginger/Garlic paste

3 tsp of coriander powder and jeerakam (cumin), made into a paste

6 Lemon, juice of ……

6 twigs of curry leaves

6 green chilies cut into 2

Salt to taste

 

For Tempering

2 tsp jeerakam (cumin)

½ tsp of black jeeakam (black cumin)

6 dry red chilies

1 tsp black mustard seeds

1 tsp Uluva (fenugreek)

60 ml vegetable oil

 

METHOD

 Take your washed and cubed beef and dry thoroughly (best in a clean Tea-Towel) and keep aside.

Take pot with a thick bottom and put all the above ingredients from the first set (NOT the one for tempering!) and mix well! After this add the beef and with your clean hands mix everything well into each other, really squeezing , so that any juices/aroma get mixed with the meat.

Keep this aside and let it rest for ½ hour.

Now, in another pot heat the oil, add dry red chilies, jeerakam and mustard seeds.

Once the mustard seeds have ‘popped’ add uluva and karim jeerakam.

When the red dry chilies start to turn dark pour everything onto the ‘resting’ Beef.

Cover and first cook on high heat and later continue on low heat until it is cooked to your liking.

It is most important however that you keep stirring to make sure, nothing sticks to the bottom of the pot. If it nevertheless does, don’t use more oil but just sprinkle (with your fingers) a little water onto your Beef.

TIPS:

This dish is also very good using chicken (skin removed and medium cubed ).

DON’T ever try to cook this in a pressure cooker – it just will not work.

To get the very best result you have to make sure nothing will ever stick to the bottom of the pot.

This dish will go well with Appam, Chapatti, Naan or Basmati Rice.

PS: This will be appearing on our Dining Table for Sunday Lunch. Those of you, my friends, who wish to share with us, are invited. lol

Carina

(Photos: ManningtreeArchive)