Tuesday, June 24, 2014

Monday Meal: Indian Curried Beef

Posted By on June 24, 2014, 3:01 PM

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Here is a favorite Indian curry recipe of mine. It has rich, complex flavors and a fair amount of heat, although it's not mouth-scorching. --- You could easily substitute boneless chicken pieces, pork, or shrimp for the beef. 

Ingredients: 

5 garlic cloves, peeled

1 Tbs. ginger, peeled (about a 1-inch chunk)

1 Tbs. tomato paste

2 Tbs. canola or vegetable oil 

1 onion, sliced thinly

1 serrano or jalapeno pepper, sliced thinly

2 bay leafs

1 tsp. garam masala

4-5 dried hot red chiles

2 cinnamon sticks

1 tsp. cayenne pepper

2 tsp. ground coriander

2 star anise pods

1/2 tsp. turmeric

salt, to taste

1 lb. boneless beef chuck or short ribs, cut into 1-inch pieces

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Method: 

Using a mini food processor or blender, grind the garlic and ginger into a pulp or paste.

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Dissolve the tomato paste in a 1/2 cup of water.

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Over medium heat, heat the cooking oil in a medium-size sauce pan.

Add the onion slices and bay leafs and saute until lightly browned, 5-7 minutes.

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Add the garlic paste and sliced chiles to the pot and cook, stirring for a minute or two.

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Add the coriander, garam masala, cinnamon, star anise, dried chiles, turmeric and cayenne. Stir and cook for a minute or two, until fragrant. 

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Stir in the tomato paste dissolved in water and give the curry a good stir.

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Add the beef to the pot, season with salt, and stir well  to coat the beef with the spices.

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Cover the pot and cook the beef curry over low heat - just barely a simmer - until the meat is tender, about an hour and a half.

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Serve with basmati rice and naan.

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Photos by Ted Scheffler

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