Restaurant-Style Beef Kizhi & Paratha

Von Matty Matheson · 90 Min.

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Zubereitung

1. In a large bowl, combine the beef, turmeric, black pepper, garam masala, vinegar and salt, stir to coat, then cover and marinate for 30 minutes.
2. Put the marinated beef in a large pot, add just enough water to cover, cover with a lid, bring to a boil, then reduce to a simmer. Cook until tender but not falling apart, about 1 hour.
3. In another pot, heat the coconut oil until shimmering, add the onions and cook 2–3 minutes. Add garlic, ginger and salt and cook until soft and translucent. Add turmeric and coriander and cook 2–3 minutes. Add chili powder, stir, and cook 1 minute. Add garam masala and repeat the process. Add fennel powder and stir.
4. Add the tomatoes and curry leaves, stir, then add the beef stock, cover, and bring to a simmer. Cook until the oil separates and the sauce has slightly reduced.
5. Add the cooked beef and stir. Add water if needed to thin the sauce, then add the green chilies. Simmer 5 minutes, then remove from heat.
6. Lightly heat the banana leaves in the oven until pliable. On each leaf place two parathas and a generous spoonful of beef, then top with a small handful of onion, tomato, cilantro, carrot and lemon. Wrap into a small bundle.
7. In a large skillet over medium-high heat, heat oil until shimmering, add the bundles and cook until the bottoms of the leaves are deeply golden brown.
8. Remove from the pan, unwrap and serve immediately.

Zusammengefasst aus dem Video von Matty Matheson. Schau es dir für die Details an.

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