Uploaded December 2025 | Updated September 2026, 1 week ago
As a way of saying thank you to my team I like to cook for them (food is my love language).
So this year I am making a Beef curry inspired by Khasi Ko Masu.
I also made a vegan dish: youtu.be/b3YGPdmHrHM
Here is the rough recipe per kg of meat:
Beef Shank (1kg)
Natural Yoghurt (3 tbsp)
Garlic Ginger Paste (1 tbsp)
Salt (2 tsp)
Beef Dripping (3 tbsp)
Rapeseed Oil (3 tbsp)
FRYING AROMATICS
Cumin Seeds (2 tsp)
Fenugreek Seeds (1 tsp)
Fennel Seeds (2tsp)
Cloves (5)
Black Mustard Seeds (2 tsp)
Cinnamon Sticks (2)
Dried Chillies (3)
FRESH AROMATICS
Onions (1)
Green Chillies (2)
Tomato (1 chopped)
COOKING SPICES
Turmeric Powder (2 tsp)
Cumin Powder (1 tbsp)
Coriander Powder (1 tbsp)
Meat Masala (1 tbsp)
Red Chilli Powder (1 tbsp)
Ginger Garlic Paste (2 tbsp)
DAAL
Yellow Split Peas (250g)
Turmeric (1 tbsp)
Rapeseed or other neutral oil (3tbsp)
Curry Leaves (handful)
Onion (1)
Black Mustard Seeds (1 tsp)
Garlic Ginger paste (1 tbsp)
Tomato (1)
FINISH
Salt
Achar Mixed pickles
1. Marinate the meat in yoghurt, garlic-giner and salt for at least a few hours (longer if possible).
2. Soak split yellow peas in cald water for a couple of hours while you are cooking the curry
3. Heat the dripping and oil
4. Add the frying aromatics and cook until they are epopping and getting dark
5. Add onions and green chillies and fry until caramelised
6. Add meat and fry to try to get some colour
7. Add turmeric and fry for a couple of minutes
8. Add tomato and the rest of the cooking spices and fry for another 5 minutes
9. Add water to just cover and put in an oven at about 150c (300F) for 2 hours before testing - keep cooking until meat is soft and can be cut easily with a spoon.
10. In a large saucepan add the drained yellow peas, cover with water and add the turmeric. Bring to boil and simmer until the yellow peas are cooked and drain (reserve some cooking water).
11. Add rapeseed oil to a saucepan and heat oil.
12. Add the mustard seeds and curry leaves until they pop.
13. Add onion and fry hard to get a nice browning.
14. Add ginger garlic paste and tomato and fry for a few minutes.
15. Add split yellow peas and reserved cooking water to just cover.
16. Cook uncovered until the daal is semi dry and season with salt to taste and set aside.
17. When curry is cooked add the daal.
18. Season with salt and achar mixed pickles (optional for tang)
-----------------------------------------------------------------------------------------------------
Join our NOTIFICATION SQUAD: meileaf.com/subscribe
Shop online: meileaf.com
Clothing and other merch: merch.meileaf.com
SECOND CHANNEL - my personal tasting journey
YouTube: youtube.com/@DiaryOfATaster
Instagram: instagram.com/diaryofataster
TikTok: tiktok.com/@diary.of.a.taster
-----------------------------------------------------------------------------------------------------
Join us on Instagram
instagram.com/mei_leaf
instagram.com/mei.leaf.teahouse
Write some friendly graffiti on our Facebook wall
facebook.com/meileaf
As a way of saying thank you to my team I like to cook for them (food is my love language).
So this year I am making a Beef curry inspired by Khasi Ko Masu.
I also made a vegan dish: youtu.be/b3YGPdmHrHM
Here is the rough recipe per kg of meat:
Beef Shank (1kg)
Natural Yoghurt (3 tbsp)
Garlic Ginger Paste (1 tbsp)
Salt (2 tsp)
Beef Dripping (3 tbsp)
Rapeseed Oil (3 tbsp)
FRYING AROMATICS
Cumin Seeds (2 tsp)
Fenugreek Seeds (1 tsp)
Fennel Seeds (2tsp)
Cloves (5)
Black Mustard Seeds (2 tsp)
Cinnamon Sticks (2)
Dried Chillies (3)
FRESH AROMATICS
Onions (1)
Green Chillies (2)
Tomato (1 chopped)
COOKING SPICES
Turmeric Powder (2 tsp)
Cumin Powder (1 tbsp)
Coriander Powder (1 tbsp)
Meat Masala (1 tbsp)
Red Chilli Powder (1 tbsp)
Ginger Garlic Paste (2 tbsp)
DAAL
Yellow Split Peas (250g)
Turmeric (1 tbsp)
Rapeseed or other neutral oil (3tbsp)
Curry Leaves (handful)
Onion (1)
Black Mustard Seeds (1 tsp)
Garlic Ginger paste (1 tbsp)
Tomato (1)
FINISH
Salt
Achar Mixed pickles
1. Marinate the meat in yoghurt, garlic-giner and salt for at least a few hours (longer if possible).
2. Soak split yellow peas in cald water for a couple of hours while you are cooking the curry
3. Heat the dripping and oil
4. Add the frying aromatics and cook until they are epopping and getting dark
5. Add onions and green chillies and fry until caramelised
6. Add meat and fry to try to get some colour
7. Add turmeric and fry for a couple of minutes
8. Add tomato and the rest of the cooking spices and fry for another 5 minutes
9. Add water to just cover and put in an oven at about 150c (300F) for 2 hours before testing - keep cooking until meat is soft and can be cut easily with a spoon.
10. In a large saucepan add the drained yellow peas, cover with water and add the turmeric. Bring to boil and simmer until the yellow peas are cooked and drain (reserve some cooking water).
11. Add rapeseed oil to a saucepan and heat oil.
12. Add the mustard seeds and curry leaves until they pop.
13. Add onion and fry hard to get a nice browning.
14. Add ginger garlic paste and tomato and fry for a few minutes.
15. Add split yellow peas and reserved cooking water to just cover.
16. Cook uncovered until the daal is semi dry and season with salt to taste and set aside.
17. When curry is cooked add the daal.
18. Season with salt and achar mixed pickles (optional for tang)
-----------------------------------------------------------------------------------------------------
Join our NOTIFICATION SQUAD: meileaf.com/subscribe
Shop online: meileaf.com
Clothing and other merch: merch.meileaf.com
SECOND CHANNEL - my personal tasting journey
YouTube: youtube.com/@DiaryOfATaster
Instagram: instagram.com/diaryofataster
TikTok: tiktok.com/@diary.of.a.taster
-----------------------------------------------------------------------------------------------------
Join us on Instagram
instagram.com/mei_leaf
instagram.com/mei.leaf.teahouse
Write some friendly graffiti on our Facebook wall
facebook.com/meileaf
