Kappa---Erachi-Spicey-Beef-and-Tapioca Recipe

Ingredients

	4 - 5 lbs. Tapioca Root (also known as Yucca Root) - peeled and cubed
	1.5 lbs Beef - cubed
	8 Shallots - diced
	6 Garlic cloves - minced
	2 Green Chilis - chopped
	1 TBLS Garam Masala
	2 TBLS Meat Masala Powder
	1 TBLS Chili Powder
	1 TBLS Coriander Powder

	1 tsp. Turmeric Powder
	1 tsp. Black Pepper
	Salt to taste
	2 Cups grated unsweetened Coconut
	2 TBLS Ginger - minced
	1 tsp. garlic powder
	1 tsp. onlon powder
	1 tsp. Chili powder
	1 tsp Garam Masala


Instructions


Combine with washed and drained cubed beef; diced Shallots, minced Garlic, minced Ginger, Green Chilis, Garam Masala, Meat Masala Powder, Red Chili Powder, Coriander Powder, Turmeric Powder, Black Pepper, and salt. Marinate Beef cubes for 1 hour in the refrigerator.


Cover cubed Tapioca/Yucca root with water. Add a pinch of Turmeric Powder and salt to taste. Boil until soft but do not overcook. Drain and set aside.


Dry roast Coconut flakes until light golden brown. Add 1 tsp. Chili Powder. Add 1 Tsp Garam Masala. Add 1 tsp. garlic powder. Add 1 tsp onion powder.


Put beef in a pot and cook at 350 for 45 minutes with 1 Cup of water. When the beef is done, transfer beef and gravy to a large pan or wok on the stovetop. Add Tapioca/Yucca. Add Coconut. Cook for 10 minutes on medium heat covered stirring occasionally. Mash until lumpy. Add salt to taste.


Serving Suggestions

Serve with Rice and Yoghurt.

Originally Submitted 5/11/2010

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Kappa - Erachi (Spicey Beef and Tapioca) Recipe



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