Origins of the beef curry in the Indian sub-continent can be traced back in centuries when the Portuguese entered India in 1498, then the Dutch in 1605, before the arrival of Britishers. These were the times when the new classification of Indian foods was defined for outsiders. Beef curry is an evolved version of Indian cuisine.
The best thing about the beef curry is its rich flavour and complex ingredients. This dish is a classic dish for occasions as well as for regular experiences. It is cooked on the stove slowly – which results in the meat being very tender. Also, the little tangy touch can double the taste of the treat with ingredients like tomatoes and yoghurt.
- Ingredients
Beef Curry Ingredient:
- Beef: 1 kg
- Tomato: 2
- Onions:
- Garlic
- Ginger
- Salt: 1 tablespoon
- Back pepper: ½ tablespoon
- Turmeric: ½ teaspoon
- Curry leaf: 1
Mutton Fry Ingredient:
- Mutton: 1 kg
- Turmeric: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper:
- Garlic paste:
- Garam masla:
- Pani:
- Oil:
Beef Curry:
Steps to follow:
- And onions and fried then I change your garlic which is already chopped fry them for a while
- Now add beef in it and Friday for a few minutes
- Then add all the dry spices in it now make a paste of tomatoes and add in it
- Add beef in the pressure cooker for 5 minutes
- Garnish with some coriander leaves
Serving:
Serve with rice or chapati
Mutton Fry:
The Sindhi’s love for meats has its origins in history. The Sindhi people saw their culture and food as influenced by people from neighbouring regions. With Persian, Gujarati and Punjabi touches to the food, dry mutton fry is a delicious dish that has its roots in Sindh (a province of Pakistan). What’s great about this dish is it is easy to make as all the ingredients are conveniently available. People love to have dry mutton fry with naan or roti along with raita.
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