|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 18g||91%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dish from coastal, western India combines elements and ingredients of both the Malabari and Goan styles of cooking. Though it is a dry dish with very little gravy, Beef Sukka tastes nice with plain boiled rice! You can even serve it with hot Chapatis. Add a green salad, and you'll have a well-rounded meal.
- 1/2 kilogram stew beef (2" chunks)
- 1/2 teaspoon cardamom seeds
- 1 teaspoon fennel seeds
- 3 sticks cinnamon (1" each )
- 6 cloves
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon black peppercorns
- 3 teaspoons coriander powder
- 2 teaspoons cumin powder
- 3 to 4 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 1/4 teaspoon turmeric powder
- Optional: 1/2 teaspoon red chili powder
- 1 can/400 milliliters coconut cream
- 1 teaspoon sugar
- 3 teaspoons white vinegar
- salt to taste
- Garnish: freshly chopped coriander
Grind the cloves, cinnamon, cardamom, fenugreek, fennel seeds, and peppercorns together into a fine powder in a dry coffee grinder or food processor.
Mix the turmeric, red chili (if using), cumin and coriander powders with the above mixture and stir to blend. Keep aside for later use.
Heat the oil in a deep, heavy-bottomed pan on a medium flame/ heat. When hot, add the onions to it and fry till golden. Now add the ginger and garlic pastes and brown.
Add the meat chunks and salt to taste. Mix well and cook, frequently stirring, till the meat is brown on all sides.
Add the powdered spice mix and stir well. Cook till the spices begin to give off a cooked aroma ("raw" spices have a sharp, pungent aroma as compared to "cooked" spices).
Now add the coconut cream and mix well.
Cover the pan, simmer the flame and cook. Check every 2-3 minutes and stir if required to prevent burning. After 10 minutes of cooking this way, remove the cover and cook open till most of the gravy has dried up and turned thick and a dark brown color. Check and stir as needed.
Add the sugar, vinegar and mix well. Cook for 2 to 3 minutes more and then turn off the fire. Check seasoning and add salt if required.
Garnish with freshly chopped coriander and serve with plain boiled rice or Chapatis and a green salad.