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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (215g) Recipe makes 8 servings The following items or measurements are not included below: 1 inch gingerroot 2 peppercorns 3 cloves |
||
| Calories 204 | ||
| Calories from Fat 57 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 72mg | 24% | |
| Sodium 141mg | 5% | |
| Potassium 647mg | 18% | |
| Total Carbohydrate 7.4g | 2% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 4.0g | ||
| Protein 28.6g | 57% | |
Pot Roast with gravy - Indian style
SERVES 8
Ingredients
- 1 kg beef
- 3 cloves garlic, crushed
- 1 inch gingerroot, crushed
- 4 dried red chilies, broken
- 2-3 peppercorns, crushed coarsely
- 3 cloves
- 2 inches cinnamon sticks
- 1/2 teaspoon cumin seed
- salt
- 1/2 cup water
- 2 onions, sliced
- 1 big tomato, chopped
- 1 teaspoon black pepper
- 3 tablespoons tomato ketchup (or to taste)
- 2 tablespoons tomato puree (I use it if avlbl) (optional)
- 1 teaspoon red chili powder (or less)
- 1 tablespoon oil
- 2 tablespoons coriander leaves, chopped
Directions
1
Cook the beef with the ginger, garlic, red chillies, peppercorns, cloves, cinnamon, cumin seeds, salt and water in a pressure cooker for one whistle and then 45 minutes on slow.2
Let cool.3
Slice the roast into thickish slices or chunks.4
Strain the liquid discarding the whole spices and other ingredients.5
Squeeze out every drop so as not to miss out on any of the flavours.6
Now heat oil in a pan.7
Fry the onion till dark brown.8
I hasten the process by adding a little sugar or 1/2 tsp soya sauce sometimes:0!9
Add the pepper powder, as soon as you get the aroma of the pepper powder sauteing add the chopped tomato.10
You can add a stock cube (beef) too at this stage but then you have to add less salt while cooking the meat. Add a little good red wine too for that extra depth and flabour.(I add rum but do not settle for it as I do if you can help it ;))11
Add the liquid the roast cooked in and bring to a boil and then add the slices/ chunks of roast.12
Add the tomato ketchup and the puree and simmer for around 5 minutes till the gravy thickens.13
You can help it along with a little cornstarch if need be.14
(I don't) Garnish with coriander leaves.
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Featured Reviews for This Recipe
From: Wobin
On Nov 23, 2008
Defenllitly a different tasting pot roast. It didnt have that much flavor in my beef because I set the ginger and cinimmon on dry portions of the meat. I am thinking I might put it down in the juice next time so it aborbes into the meat. I also will flip the meat half way through cook time to make sure it all gets to simmer in the juice. I served with Ugandan Curried Potatoes and lots of fresh cilantro. I added the optional wine and the bullion (I had a mishap with the roast juice and it ended on the floor). The dish was so tasty we will be having this often from now on. Thank you Girl from India!
From: Cathy-O
On Mar 6, 2006
I was delighted to be able to duplicate the roast beef that we often eat at a local restaurant in Dubai. They definitely have your recipe Fay. The only mistake I made was to add a bit extra water for gravy that made it lose it's roast beef appearance, which is always dry. Won't make that mistake again. Thanks for sharing
From: Poots
On Feb 4, 2006
Absolutely scrumpscious! I have never made an Indian beef recipe and I am amazed at how delicious this was! I cooked the beef in the oven like a pot roast, and I also skipped all the straining steps, since I toasted the spices and rubbed them into the meat. I wasn't sure what you meant by pepper powder, so I used a mixture of Paprika, Chili powder and Indian red chili powder. I wasn't sure how spicy all of this was going to be but BOY was it bang on. I didn't use ketchup (couldn't bring myself to put ketchup in an asian cuisine dish) so I used Chili suace instead. Servied it with some good quality basmati rice and more coriander leaves, (we love it), and I have to say this was one of the most delicious things I've ever made!!! THANK YOU. Louise
From: southern chef in louisiana
On Mar 31, 2004
wow this was great,the spices gave the meat a wonderful flavor, my husband loved it,im gonna use this potroast recipe to make for my inlaws when they come over for dinner, i also think it would be great for a christmas roast
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