Manipur Meitei Pangal Beef Curry Muslim Manipuri Tradition

Ingredients

• 700g beef — bone-in, cut into 4 cm pieces
• 2 large onions — finely chopped
• 1 tbsp ginger-garlic paste
• 3 tomatoes — finely chopped
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp black pepper
• 1 cup water
• Salt to taste
• Fresh coriander to garnish

Method

1. Heat 2 tbsp oil in a heavy pot on medium heat.
2. Add cumin seeds — sizzle 20 seconds.
3. Add finely chopped onion. Cook on medium heat for 12 to 15 minutes, stirring regularly, until deeply golden-brown.
4. This depth of colour is the backbone of the curry.
5. Add ginger-garlic paste. Cook 3 minutes until raw smell disappears.
6. Add finely chopped tomatoes. Cook 10 minutes until completely broken down and oil separates.
7. Add coriander powder, red chilli powder, turmeric and black pepper. Cook 3 minutes.
8. Add beef pieces. Brown on medium-high heat for 6 to 8 minutes turning on all surfaces.
9. Add 1 cup water. Bring to a boil. Reduce to medium-low.
10. Cover and simmer for 45 to 50 minutes until beef is completely tender.
11. Add garam masala. Stir. Garnish with fresh coriander. Serve with rice or roti.