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Cafreal Beef Mince

Everyone has cafreal chicken. With the lockdown still on, I thought I would use cafreal masala with whatever was available at home. So here’s my cafreal beef mince. This is Fr. Warner’s recipe, but I added my spin to it.


Credit: Fr. Warner D’Souza



Collect it:


· 500 gms beef mince

· 2 onions, finely cut

· 4 tomatoes, finely cut

· 4 light green chillies, minced fine

· 3 springs of curry leaves

· 5 tbsps of cafreal masala

· 1 large tsp of ginger garlic paste

· Coriander to garnish, finely cut

· 1 tbsp oil

· Salt to taste

Cafreal Masala

· 1 cup coriander

· 10 light green chillies

· 6 cardamom

· 1 tsp cumin

· 1/2 tsp turmeric

· 2” stick cinnamon

· 3 cloves

· 1.5“ ginger

· 10 cloves of garlic

· 2 tbsp vinegar

· 1 tsp salt

· 1/4 cup rum

Make it:


Grind the cafreal masala in rum and set aside. You can store this in the refrigerator for two weeks.


Heat oil in a pan. Add curry leaves and let them flavour the oil. Be careful not to burn. Then add onions. Sauté onion till translucent. Add tomatoes and sauté till mush. Add ginger garlic paste, green chillies and cafreal masala and cook till the raw smell goes. Add mince. Mince will release water.


If you want a dry preparation, add very little water. Else add 1 cup of water and let it cook. Add salt to taste. Test for seasoning. Garnish with coriander. Serve hot.

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