Typically a hot dish, this one is moderate but if cooked as indicated, has a great flavor that can be kicked up to the intensity desired. NOTE: Original recipe from Best-ever Curry Cookbook. I've called this "stew" because given how it is cooked, it better reflects the end result!
Equipment:
Magic Bullet (for grinding spices)
2 non-stick pans (1 with lid)
Food processor / blender
1) Prepare Vinegar Paste:
- Grind first: Red chili Pepper's (without anything else in the bullet)
- Add & grind together: cumin, black peppercorns, green cardamom seeds, fenugreek seeds & black mustard seeds
- Mix into small bowl: Ground spices + Kosher salt + raw sugar
- Add 1/2 cup white vinegar
- Whisk until combined; repeat periodically to ensure absorption
2a) Fry Onions
- Heat 1/4 cup sunflower seed oil over MEDIUM heat
- Fry onions for 10 - 15 minutes; stirring frequently so they do not burn
AT THE SAME TIME
2b) Brown the Beef
- Heat 1/4 cup sunflower seed oil over MEDIUM HIGH heat
- Add beef cubes and brown for 10-15 minutes
- Turn pieces to ensure all sides are browned
- Using a slotted spoon, remove browned beef leaving the liquid in the pan
3) Prepare Onion Spice Paste
- Add 1/2 onions to bottom of food processor
- Add vinegar spice paste
- Add remaining onions
- Blend together until a smooth paste
AFTER (2b)
4) Mix ingredients
- Add ginger and garlic to pan with beef liquid and fry for 2 minutes
- Add coriander an turmeric and fry for 2 additional minutes
- Add Onion Spice Paste and fry for 5 additional minutes (may need to use lid if spitting)
- Add browned beef cubes (and any accumulated liquid)
- Add 2.5 cups of water
- Mix well and bring all to a simmer
- Cover and lower heat (may need to go to lowest setting)
5) Cook for 2.5 Hours (ish)
- For first 90 minutes: stir every 30 minutes, keeping lid on in between
- For last 60 minutes (or so): remove lid, stir every 15 minutes until sauce thickens and meat starts to stick
NOTE: This keeps well in the refrigerator and improves with time!
NOTE: using the two pans isn't required, but allows you to save time by cooking in parallel. By grinding the red chiles first, they break up nicely - otherwise, if all the ingredients are added at the same time, the red chiles do not fully grind.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 443 | ||
Calories from Fat: 285 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 119.7mg | 37 % | |
Sodium 229.7mg | 8 % | |
Potassium 606.1mg | 16 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.6g | ||
Protein 34.6g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 443
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