Beef Pepper Fry

Beef pepper fry is a dry curry recipe that can be served as sides or appetizers. This is a purely Indian styled recipe which is peppery hot, tastes so good and serves as best sides to rice with dal, sambar or rasam. Me and my hubby love spicy food and so I always make sure to add in a spicy dish in my daily menu and this is one such dish that I make very often with either mutton or beef. This is a very easy to prepare recipe but time consuming, its the pressure cooking part that consumes some time other than that its purely easy and fast. You can also make this with meat pieces from leftover curry, in such case just wash the pieces well in water and remove the excess curry, then use it to make the recipe, this will not be time consuming; also it is a dual profiting recipe, first benefit is there's no wastage and second one is you get a new tasty side-dish prepared in less than 5 minutes.  Now lets see how to make the peppery beef fry with fresh meat. 

Check out my Beef 65 recipe here!!

INGREDIENTS

Serves 2 people
Total Preparation Time - 40 minutes 

1. Beef - 250 grams 
2. Big onion - 2 
3. Dry red chillies - 2 
4. Curry leaves - Handful 
5. Ginger - 1 small piece (1 inch long)
6. Garlic pods - 2 
7. Poppy seeds - 1/2 spoon (optional) 
8. Peppercorns - 1/4 spoon 
9. Fennel seeds - 1/4 spoon 
10. Pepper powder - 2½ spoons (adjust according to your preference)
11. Turmeric powder - 1/4 spoon 
12. Salt - As per taste 
13. Oil - 12 spoons 

PREPARATION METHOD

• Wash beef pieces well in water and chop into smaller pieces. 
• Peel and chop onions into thin slices. Also peel ginger and garlic pods and crush them or make a fine paste out of it and set aside. 
• Take peppercorns and fennel seeds and crush it into a coarse mixture using a pestle and mortar or a blender and set aside. 
• Add the beef pieces to a pressure cooker pour water until it gets immersed well, then add turmeric powder, salt and close the lid, place the regulator or weight and pressure cook for 30 minutes on low flame. 
• Remove from flame after 30 minutes and set aside until all the pressure gets released. Then open the lid, check whether the pieces have got cooked and take the pieces alone and set aside. (Drain excess water add some cumin powder, pepper powder and serve as soup. Don't discard you can use it like stock water for making curries too.)
• Place a wok or pan on flame and pour oil into it, after it heats up add dry red chillies  (tear it into two), curry leaves, onions and saute well on low flame until the onions turn translucent. 
• Now add the crushed ginger garlic or ginger garlic paste and saute well until the raw smell leaves. Add a pinch of salt so that the paste does not stick to the bottom of the pan. 
• When the onion slices turn slightly brown, add the poppy seeds and saute well for a minute.
• Now add the crushed peppercorns and fennel seeds and saute for about 2 minutes. 
• Then add the beef pieces into the pan and saute well for 3 to 5 minutes on low flame. 
• Now add some salt, pepper powder and saute well for another two minutes on medium flame.  
• Remove from flame and serve!!

TIP 1: Adding poppy seeds is purely optional. 

TIP 2: You can also try the same using mutton or lamb pieces but in such cases reduce the time needed to pressure cook. Mutton needs just 15 minutes to get cooked. 

TIP 3: After pressure cooking beef check whether it has got cooked well, some meat may take some extra time to become tender, in such cases pressure cook for another 10 minutes.

TIP 4: Add pepper powder according to your taste, some like it peppery hot while some like it mildly spiced, so alter according to your preference. My measurement makes it bit spicy so reduce to get a mildly spiced version. 

TIP 5: Adding crushed peppercorns and fennel seeds adds some nice flavor to the recipe. You can also add some cumin powder if you wish to give it an enhanced flavor. 

TIP 6: I have added more oil so that the beef pieces will have a slight crispness after frying. The onion slices also gets fried well and so browns well and gives a nice flavor. But you can reduce the amount of oil according to your wish. 

TIP 7: Instead of crushing and using ginger garlic you can use a spoon of ginger garlic paste, but adding paste will make it stick to the bottom of the pan so adding crushed ginger garlic is better. Also paste will splutter when added to hot oil. 

Hot Peppery Beef Fry is now ready!! Serve as sides or as appetizers!!

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