Beef Smoore - India

Course : Indian
Serves: 4
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4 pounds beefsteak - tender
2 medium Onions -- finely chopped
6 cloves garlic
1 piece ginger -- minced 2 inch
1/4 cup ceylon dark curry powder -- see recipe
6 pieces bay leaves
1 piece cinnamon stick -- crushed 1 inch
1/2 cup rice or white vinegar
3 medium limes -- pickled in brine
2 large tomatoes -- chopped
4 cups coconut milk
1 teaspoon salt to taste
1 tablespoon olive oil
1 large onion -- finely chopped
1 1/2 cups fresh cilantro leaves

Preparation / Directions:

Using tip of sharp knife, puncture steaks all over. Place steaks in large skillet. Combine the onions, garlic ginger, Ceylon Dark Curry Powder, bay leaves, cinnamon, vinegar, limes, tomatoes, and 2 cups of the coconut milk in a bowl. Pour the mixture over steaks and cook covered for about 40 minutes on low heat. Add remaining 2 cups of coconut milk and cook uncovered for 15 minutes. Add salt and simmer for 2 minutes. Remove meat, cool, and cut into thin slices. Reserve the curry gravy, remove bay leaves and keep warm. In a skillet, heat the oil for 2 minutes. Add meat and fry for 3 minutes. Place meat pieces in a serving dish, pour gravy over them and garnish with cilantro.

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