 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
My grandmother left me all of her recipes when she passed on recently and I've been having a blast going through them. Most date from the 50's and '60s time period and she was fond of international cuisine when international cuisine was not really invogue. As I find recipes I think people would be interested in, I will post for all to use like this one from a newspaper clipping from Bombay (Mumbai), India. Ingredients:
1 lb beef, cubed |
3 tablespoons butter |
6 tablespoons onions, minced |
1 cinnamon stick, broken up |
4 cloves |
1 cardamom seed |
4 red chili peppers, mashed |
4 coriander seeds, mashed |
1/2 cup water |
1/2 inch slice fresh ginger, mashed |
1 garlic clove, mashed |
1/2 teaspoon turmeric powder |
1 hard-boiled egg |
Directions:
1. Melt the butter and brown the onions in it.
2. Put in the cinnamon, cloves, and cardamom.
3. Add chili peppers and coriander.
4. Add meat and cover pan. Simmer for 20 min over low heat.
5. Add water, garlic, ginger and turmeric. Cook 10 min more.
6. Serve over rice with grated hard boiled egg on top.
|
|