BEEF PHALL印度辣味牛肉咖喱
「BEEF PHALL印度辣味牛肉咖喱」的主料就是牛肉、葫芦巴籽，再配上红辣椒、洋葱、蒜瓣。过程属于炖煮，主要动作是切、剁、烤、炒。做好后软烂、入味，软烂鲜香。其中最要紧的一步大约需要45分钟。蒜味甘性平；牛肉味甘性温，归脾、胃经，补脾胃益气血，炖后软烂入味。
食材
步骤
- 去除牛肉的脂肪和筋腱，切成大约3cm大小的肉块，撒上黑胡椒。 Trim the beef of any hard fat and sinew, then cut the meat into rough 3cm chunks and season with ground black pepper.
- 将2个鲜辣椒剁碎（不要去籽），另外两个切开顶部去籽。 Place the long red chillies on a board and roughly chop 2 of them without deseeding. Split the other 2 from stalk to tip on 1 side without opening or removing the seeds and set them aside for later.
- 将剁碎的那两个辣椒下入料理机，加入洋葱、蒜瓣、姜和干辣椒打成泥。打得尽量顺滑。 Put the fresh chopped chillies in a food processor with the onions, garlic, ginger and dried chillies, then bliz them to a puree as smooth as you can make it. You will need to remove the lid and push the mixture down a couple of times with a rubber spectula until you get the right consistency.
- 烤箱预热190度。 Preheat the oven to 190℃/Fan 170℃/Gas 5.
- 砂锅热油，加入cumin和fenugreek seeds煸炒几秒钟。加入洋葱泥，煸炒6-8分钟直到洋葱金黄。记得开抽油烟机，很呛人。 Heat the oil in a large, flameproof casserole dish over a medium-high heat. Add the cumin and fenugreek seeds and cook for a few seconds, while stirring. Add the onion mixture and fry for 6-8 minutes, stirring constantly until the onions turn golden brown. Do this with an extractor fan on full blast as the chillies could make you sneeze!
- 加入paprika, garam masala和turmeric。煮大约30秒。加入牛肉煮2分钟，不停搅拌直到牛肉上色。如果香料泥开始粘锅可以加一点油。 Stir the paprika, garam masala and turmeric into the pan and cook them together for 30 seconds, stirring constantly. Add the beef and cook it with the spiced onion mixture for 2 minutes, stirring constantly with a wooden spoon until lightly coloured on all sides. If the spices begin to stick, add a little extra oil and give the base of the pan a food scrape before they have a chance to burn.
- 加入番茄，水和剩下的两条辣椒。加入盐，慢炖。加盖随后将砂锅转移至烤箱内烘烤45分钟后拿出搅拌。接着次下入烤箱烤30分钟，直到牛肉煮透，咖喱汁浓稠。 Next, add the tomatoes, water and whole chillies. Stir in the salt and bring to a simmer. Cover the casserole dish with a lid and carefully put it in the oven. Cook for 45 minutes, then remove the dish from the oven and stir the curry. Put it back into the oven and cook for another 30 minutes or until the beef is tender and the sauce has thickened.
适合什么人吃
烹饪难点
肉要逆着纹理切（更嫩），提前腌渍入味，火候按部位定（炖则小火慢、炒则大火快）
小常识
牛柳肥牛类难点：牛柳老柴/肥牛卷不散/黑椒发苦
【难点】黑椒牛柳、肥牛饭、金针菇肥牛、杭椒牛柳、锡纸牛肉这类牛肉菜，四个难点。
▍难点1：牛柳发柴（最常见）
原因：
①牛肉纤维粗、筋多，选错部位或逆纹切了；
②上浆不足；
③炒过久。
解决：
①必须逆着纹理切——顺纹切的话纤维不断，炒的时候越缩越短越硬；
②选部位：牛柳用牛霖/里脊（筋少）；牛腩、牛腱这类只适合炖。切之前把牛肉冷冻 30 分钟再切，更容易切薄切整齐。
③上浆是嫩的关键：牛肉纤维粗，需要更厚的浆。用 1 勺生抽 + 1 勺料酒抓匀 → 加 1 勺淀粉（可再加 1 小勺清水打匀）→ 抓匀后淋 1 勺油封层，静置 15-20 分钟让浆吸收。
④大火快炒 30 秒，变色立刻出锅。牛肉炒久了必老。
▍难点2：肥牛卷散开/不成片
n原因：肥牛片薄，下锅就散；或火太大。
解决：
①肥牛不要解冻太久，保持微凉的半冻状态最好切也最好成形；
②下锅前不要洗（洗了表面没有浆会散）；
③大火快炒 20-30 秒，变色就出，全程不超过 1 分钟；
④配菜（洋葱、豆苗、金针菇）先炒好盛出，最后合锅一翻就够；
⑤想更稳可以给肥牛薄薄挂一层淀粉水再炒。
▍难点3：黑椒/黑椒汁发苦
原因：
①黑椒酱在锅里炒糊了；
②老抽放多了。
解决：
①黑椒酱要用小火炒，且不能炒过——黑胡椒在高温下会发苦发焦，颜色变深就不能用了。正确做法是锅温降下来后下黑椒酱，快速翻匀即可。②老抽只用来上色，用量极少（几滴到一勺
想按体质定制食谱？下载「悦食」App，扫码即装。下载 App