Beef with Fennel and Nigella

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Beef with Fennel and Nigella Ingredients

2 cups onion coarsely chopped	2 teaspoons salt or to taste
1 1/2 tablespoons ginger root peeled and minced	2 tablespoons oil
1 1/2 tablespoons garlic minced	3 tablespoons fennel seeds (saunf, coarsely ground)
3/4 cup cider vinegar	2 teaspoon nigella seeds (kalaunji)
2 pounds stewing beef or lamb - cut into bite size pieces	tomatoes and lemon wedges Sliced for garnish
1 1/2 teaspoons cayenne

Instructions for Beef with Fennel and Nigella

1. In a food processor or blender, puree onions.

2. In a large saucepan, stir together pureed onions, ginger, garlic, and vinegar. Add
meat. Mix well. Marinate in refrigerator for 1 hour.

3. Cover saucepan and bring to a boil over high heat. Reduce heat to medium-low and
simmer 20 minutes.

4. Stir in cayenne and salt. Continue to cook until meat is tender and liquid has almost
evaporated, 20-25 minutes. (If meat is cooked and there is still too much liquid,
uncover and increase heat to evaporate excess). Stir carefully and do not allow masala
to stick to bottom of pan.

5. In a small saucepan, heat oil over medium heat until very hot. Add fennel and nigella
seeds. Saut until seeds are aromatic, about 30 seconds. Pour over meat and mix gently.

Serve w/ brown rice or Indian bread.

Adapted from recipe by Suneeta Vaswani

Each (3/4 cup) serving contains:
Cals: 342, FatCals: 224, TotFat: 25g
SatFat" 9g, PolyFat: 3g, MonoFat: 10g
Chol: 77mg, Na: 660mg, K: 494mg
TotCarbs: 8g, Fiber: 2g, Sugars: 2g
NetCarbs: 6g, Protein: 22g


Main Ingredient: BeefCuisine: Indian

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