Beef Cunjee

CREDITS

Hajira Farook @hrns_cuisine
Inspired by Hishan Shahjehan

INGREDIENTS

500g beef boney meat1 purple onion sliced1 level teaspoon Methi (Fenugreek) (fenugreek) seedsPinch of whole Jeeru (Cumin) (cumin)1 sprig curry leaves1 small tomato cubed1 teaspoon crushed garlic½ teaspoon gingerSalt to taste½ teaspoon red Masala½ teaspoon chillie powder or to taste½ teaspoon black pepper½ teaspoon turmeric1 teaspoon Jeeru (Cumin) A dash of paprika2 teaspoon Madras spice @food_for_royalty or similar curry powder blend 1 tablespoon vinegar½ cup crushed wheat¼ cup rice2 tablespoons barley 3 big garlic cloves sliced 1 tin coconut milk Coconut oil to braise onion and meat

METHOD

Soak the crushed wheat, barley and rice overnight. Wash and drain when adding to the meat
Saute onions with whole Jeeru (Cumin) and curry leaves, in a pressure cooker/instant pot. Then add the meat and brown. Once the meat has browned add the tomatoes and all the spices. Keep frying until the spices are nicely absorbed. Then add water, rice, Methi (Fenugreek) seeds and sliced garlic cloves and pressure cook for a further 10 minutes Release pressure and check consistency of the wheat & rice. Pressure Cook on high until the meat is soft and falling of the bone. Once rice is nice and soft add coconut milk and thin with water and a little milk to the consistency of a thickish porridge. Serve as is or with a coconut sambal

POSTED ON

10 Apr 2022

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