Lamb or Beef With Whole Spices and Onions |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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From Madhur Jaffrey's Step-by-Step Cooking. The recipe calls for lamb, but I used beef and thought it tasted fantastic. I didn't have black cardamom pods. I also substituted crushed red pepper flakes for the whole peppers. I used much less oil than called for and added 1/2 cup of beef broth for extra liquid. Ingredients:
2 lbs lamb or 2 lbs beef stew meat |
4 onions |
1 1/2 inches fresh ginger |
9 tablespoons vegetable oil |
10 whole green cardamom pods |
4 whole large black cardamom pods (if available) |
6 -7 bay leaves |
1 teaspoon cumin seed |
1 -4 whole dried hot red chili pepper (optional) |
5 black peppercorns |
salt |
Directions:
1. Cut meat into 1-1.5 inch cubes and pat dry. Slice onions into thin slices. Peel and grate ginger.
2. Heat oil in large pot. Saute onions, stirring occasionally for 15 minutes. Remove onions and set aside.
3. Add the cardomoms, bay leaves, cumin, red peppers, peppercorns, and ginger to the pot. Stir for 1 minute until bay leaves darken and ginger is sizzling.
4. Add the meat and 1 t salt. Cook, stirring, for about 5 minutes until the liquid comes to a full boil. Cover, lower heat, and simmer for 1 hour and 10 minutes or until the meat is tender.
5. Add onions and cook, uncovered, over medium heat for another 3-5 minutes.
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