BEAF BAFAT RECIPE

by Jennet Prescill on July 26, 2011

Beaf Bafat  (Especially in GCC countries where Pork is not readily available)

1 kg Veal (tender beaf) diced into ¾ inch cubes.

1 tbsp Cider Vinegar

1 ½ tsp salt

Cut Masala:

3 Green chillies sliced

3 to 4 large onions cubed

1” piece ginger minced

2 to 3 bulbs garlic minced

Powder masala:

1 level tbsp. Bafat Powder (recipe given below

1 tsp Garam Masala Powder

3 to 4 bay leaves

Extract of marble size ball tamarind.

2 tablespoon of Ghee. (to be added as there is no fat in the meat)

Method:

Wash and dice the meat, strain it to remove the water content and marinate it with cider vinegar, salt and keep it aside for 5 to 10 minutes.

In a heavy bottomed vessel put this meat and cook on a slow fire till it is three fourth done (approx.15 to 20 minutes).  Now add all the cut masala, powder masala, bay leaves, tamarind extract and ghee to the meat.  Stir well and cook till the meat is done. Check for salt and spiciness and add salt and bafat powder if required according to your taste, once spices are fully incorporated, put off the heat.  Serve with rice / Sannas (rice cakes) /chappatis.

BAFAT POWDER;
Recipe Source: Ruchik Randap site.

Yield: Approx one and a half kilos

You Need:

• 150gms Kashmiri chillies
• 400gms Long red chillies (also called as 'Kumta' & 'Kumti' mirsaang in Konkani) *see note below
• 200gms Short red chillies (also known as Madrasi chillies)
• 500gms Coriander (dhania)
• 40gms Cumin (jeera)
• 25gms Peppercorns (miri/kali mirch)
• 50gms Turmeric Powder (haldi) (If you can manage to use dried pieces of Turmeric (haldiche kudke), it is even better)

Method:
Use a dry grinder to powder all the above ingredients to a fine powder, store in an airtight container and use as required

Note:
1. If the Kumti chillies (long ones) are unavailable, just use Kashmiri chillies instead (ie increase it to a total of 550gms instead of 150gms). However, the short red chillies are very important to achieve the desired spiciness & fragrance of the Bafat powder
2. This recipe is for the Bafat powder without the garam masala (cloves & cinnamon), hence it is very versatile and can be used for fish/veg preparations which do not require garam masala. When you use it for meat preparations such as Pork, add about 4 cloves and 1 inch piece of cinnamon for every 1kg of meat.