 |
Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 12 |
|
this is a hearty meal that goes well with basmati rice. serve it with mango chutney Ingredients:
1 tablespoon curry powder |
salt and pepper |
3 1/2 lbs beef stew meat |
2 tablespoons coriander seeds |
1 tablespoon cumin seed |
2 teaspoons fenugreek seeds |
3 whole cloves |
1 cinnamon stick |
2 red chilies |
3 bay leaves |
2 tablespoons sugar |
1/2 teaspoon cardamom |
salt |
1 tablespoon olive oil, divided |
3 cups onions, vertically sliced |
3 tablespoons minced peeled ginger |
1/4 cup minced garlic |
2 tablespoons paprika |
2 cups plain yogurt |
Directions:
1. combine beef with curry, salt, pepper, rub well, cover and chill 2 hrs heat corinder seeds and next 6 spices in a hot skillet, cook 1 minute until fragrant.
2. remove and place spices in a grinder, grind well, add cinammon sugar and salt and set aside in a dutch oven, over high heat, add some olive oil and brown beef in batches, remove to a bowl reduce heat to medium add onions,and ginger, cook until softened add garlic, toasted spice mixture, paprika, stir well add beef, yogurt and remaining ingredients, bring to a boil cover, reduce to simmer and cook 1 1/2 hrs until done.
|
|