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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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A lovely, warming, spicy curry to enjoy in the colder months of the year. I serve this up over plain, boiled potatoes, or a rice pilaf. Ingredients:
3 tablespoons coriander |
1 tablespoon cumin |
6 cloves |
2 inches cinnamon sticks |
1 teaspoon black peppercorns |
2 teaspoons fenugreek seeds |
1 teaspoon fennel seed |
4 -6 dried chilies, soaked |
8 cloves garlic |
1 large onion |
1 inch fresh ginger |
1/4 cup white vinegar |
2 lbs beef chuck steaks or 2 lbs lamb shoulder, trimmed and cut into 2 inch cubes |
3 tablespoons ghee or 3 tablespoons butter |
2 bay leaves |
2 cups beef stock |
Directions:
1. Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
2. Grind chilies with garlic, onion and ginger to make a paste.
3. Mix spice powder with vinegar.
4. Place meat in container and rub well with spice mixture.
5. Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
6. Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
7. Add bay leaves and stock and bring to a boil.
8. Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
9. Season to taste.
10. This is one of those dishes that taste better the next day so, if time permits, keep that in mind.
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