RCI-PF.001.0001.001
Aavakaaya
Aavakaaya from the Recidemia collection
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- size raw sour mangoes12 medium
- (8.75 oz.) mustard powder250 g
- (8.75 oz.) red chili powder (to be increased if chili powder is not hot enough to be fiery)250 g
- (17.5 oz.) crystal salt (powdered)500 g
- (5.25 oz.) fenugreek seeds powder150 g
- (8.75 oz.) garlic paste250 g
- (8.75 oz.) peeled garlic flakes250 g
- (35 oz) sesame seed oil (gingelly oil)1 kg
Method
1
Cut the lean beef into even cubes and set aside. Peel and chop the onions into medium pieces, then slice the celery stalks into 1 cm segments.
2
Peel and cut the carrots into chunky rounds, approximately 2 cm thick. Peel the potatoes and turnip, then cut both into roughly equal-sized cubes.
15 minutes
3
Heat a large, heavy-bottomed pot over medium-high heat. Working in batches if necessary, brown the beef cubes on all sides until deeply golden, about 8–10 minutes total, then transfer to a plate.
10 minutes
4
Return the pot to medium heat and add the chopped onions and celery slices. Stir and cook until the onions soften and become translucent, approximately 3–4 minutes.
4 minutes
5
Stir in the tomato puree and cook for 1 minute to deepen its flavor. Return the browned beef to the pot and stir to combine.
1 minutes
6
Add enough water to just cover the meat and vegetables (approximately 1–1.5 liters). Bring to a boil, then reduce heat to low and simmer gently with a partial lid.
45 minutes
7
Add the carrot rounds, potato cubes, and turnip cubes to the pot. Stir well and continue simmering over low heat.
30 minutes
8
Stir in the fresh or frozen peas and simmer until all vegetables are tender and the beef is completely cooked through, approximately 10–15 minutes.
12 minutes
9
Taste the stew and adjust seasoning as needed. Serve hot in deep bowls, ensuring each portion has an even distribution of meat and vegetables.