Beef Curry with Toasted Spices |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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You can also prepare this recipe with cubed leg of lamb. Fenugreek seed is a common spice in Indian food. Find it at an ethnic grocery such as World Market, or order online . Ingredients:
1 tablespoon homemade curry powder |
1 1/2 teaspoons salt |
2 teaspoons freshly ground black pepper |
3 1/2 pounds beef stew meat, trimmed and cut into bite-sized pieces |
2 tablespoons coriander seeds |
1 tablespoon cumin seeds |
2 teaspoons fenugreek seeds |
3 whole cloves |
1 (1-inch) cinnamon stick, broken |
2 dried hot red chiles |
3 bay leaves |
2 tablespoons sugar |
1/2 teaspoon ground cardamom |
1/4 teaspoon salt |
remaining ingredients |
1 tablespoon olive oil, divided |
3 cups vertically sliced onion |
3 tablespoons minced peeled fresh ginger |
1/4 cup minced garlic |
2 tablespoons hungarian sweet paprika |
2 cups plain low-fat yogurt |
1 1/2 cups low-salt beef broth |
1 cup chopped red bell pepper |
1/2 cup minced fresh cilantro stems |
1/2 cup tomato puree |
Directions:
1. To prepare beef, combine first 3 ingredients; rub evenly over beef. Cover and chill 2 hours, tossing occasionally.
2. To prepare toasted spices, heat a nonstick skillet over medium-high heat. Add coriander and next 6 ingredients (coriander through bay leaves); cook 1 minute or until fragrant, shaking pan constantly. Place coriander mixture, sugar, cardamom, and 1/4 teaspoon salt in a spice or coffee grinder, and process until finely ground.
3. Heat 1 1/2 teaspoons oil in Dutch oven over medium-high heat. Add half of beef mixture; sauté 5 minutes or until browned on all sides. Remove from pan with a slotted spoon. Repeat procedure with remaining oil and beef mixture; remove from pan. Reduce heat to medium. Add onion and ginger to pan; cook 6 minutes or until onion is tender, stirring occasionally. Add the toasted spice mixture, garlic, and paprika; cook 1 minute, stirring constantly. Add beef, yogurt, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until the beef is tender.
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