1 pound boneless beef short ribs, cut into bite size pieces and excess fat removed
2 large onions, thinly sliced
2 teaspoon garlic, minced
2 teaspoon ginger, minced
1 cup yogurt, stir well
1 teaspoon turmeric powder
1-2 teaspoons red chili powder (cayenne/paprika)
1 tablespoon coriander powder
½ teaspoon cumin powder
½ teaspoon ground black pepper
Salt to taste
¼ cup oil
½ cup fresh cilantro, chopped
1-2 jalapeno, thinly sliced (optional)
2-inch ginger, julienne
Directions for Fried Meat Cooked in Curd:
Heat oil in a large wok/skillet on medium high. Add the sliced onions to the hot oil and fry till they are golden brown, stirring often.
Now add the beef along with salt, ginger, garlic and turmeric powder and stir-fry for 2-3 minutes. Add ½ cup of water and cover the skillet, let the beef cook on medium-low heat for 10-15 minutes or till the beef gets almost tender and all the water starts to dry out. Make sure to keep checking on beef and stirring it to prevent burning, also if the water starts to dry out too soon you can add 2-3 tablespoons more water.
Now add the yogurt, coriander powder, red chili powder, cumin and black pepper. And sauté for another 5-7 minutes on medium-high heat, till all the water from the yogurt dries out and you get a thick sauce coating the beef pieces.
Remove from the heat, sprinkle lemon juice and add ginger and jalapeno if you like.
Serve hot with bread/rice.
Keep stirring after adding the yogurt till everything starts to come to a boil. This will help in preventing the curdling of the yogurt. Also if you want you can add 2-3 teaspoons of oil to the yogurt and mix well before adding to the curry, this too help in preventing the yogurt from curdling.
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