Black Pepper Beef Gravy South Indian Style | Beef Pepper Curry | Mutton Pepper Curry
This fiery, dark and intense beauty will definitely have you craving more in no time! With that darling black pepper to spice it up, the black pepper beef gravy South Indian style | beef pepper curry will fire up a cold night, exhilarate your taste buds and satiate a hungry you.
1/2kgbeef or mutton (1 lb)cut into small pieces
2teaspoonsblack pepper corns
1/2teaspooncrushed cinnamon sticksabout 2 g
3small tomatoes150 g or 5 oz
1tablespoonvegetable oilsunflower or sesame; use 2 tablespoons if you have lean meat
2dry red chillies
4medium onionsabout 220 g or 7.5 oz when peeled
2tablespoonsginger garlic paste
After you wash the beef (or mutton), rub the turmeric powder and salt all over.
Roast the cloves, pepper corns, cinnamon, fennel, coriander and cumin over medium heat for 2 minutes, then cool.
Grind the spices along with the coriander leaves and tomatoes. Your masala is now ready.
Add oil to a heavy-bottomed vessel or a cooker, and let it get hot.
Add the bay leaf, red chillies, curry leaves and onions.
When the onions turn light pink, add the ginger garlic paste and let it fry till the raw smell dissipates. From the time you added the onions, it should take you about 8 minutes over medium heat to reach this stage.
Now, add the beef pieces in and let if fry for 5 minutes.
Then add the masala in and mix it with the rest of the ingredients; let it stay for 5 minutes.
Add 2-3 cups of water and cover with a lid and let it cook until it’s done. In my cooker it took me 40 minutes. Let it sit for long in the heavy-bottomed vessel or croc pot, until the meat turns tender.
Check to see if the gravy has thickened now and then. Add a little water if the meat starts sticking to the bottom and sides of the vessel. The gravy must be thick.
Whenever I make beef curry, I always steer clear of the lean cuts of meat. I always buy it with the connective tissue and some fat — you will get a tastier beef pepper gravy this way (plus it’s way cheaper!). Also, it tastes better when eaten the next day, so I’d suggest making it the day before.