Although this meal doesn’t photograph very well, the taste certainly speaks for itself. Soft, fall-apart meat with a fantastically tasty, fragrant, mild sauce that goes wonderfully with both naan breads and rice.
Recipe from Indian Snacks
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon cardamom seeds (without pods)
½ teaspoon chilli powder
6 whole cloves
1/3 cup water
¼ cup blanched slivered almonds
8 cloves garlic
1 tablespoon ginger; coarsely chopped
1½ teaspoons salt
½ teaspoon ground cinnamon
1.5 kg beef or lamb stewing meat; cut into 1-inch cube
2 tablespoons cooking oil
2 medium onions; thinly sliced & separated
½ cup water
¾ cup whipping cream
½ cup plain yogurt
2 tablespoon all-purpose flour
¼ teaspoon garam masala
2 tablespoon snipped coriander or parsley
In a blender container, or mortar and pestle, combine coriander seed, cumin seed, cardamom seed, chili powder and whole cloves. Cover the blender container and grind the spices into a fine powder.
Add 1/3 cup water, the slivered blanched almonds, garlic cloves, gingerroot, salt and ground cinnamon. Cover the blender container and blend till the mixture has a pasted consistency.
In a 4 quart saucepan or Dutch oven brown ½ of the meat on all sides in 1 tablespoon hot oil; remove. Repeat with remaining meat, add 1 tablespoon additional oil, if needed; remove.
Heat 2 tablespoons oil in the saucepan; add onions. Cook and stir over medium-high heat for 8-10 minutes or till onions begin to brown. Reduce heat to medium. Add blended spice mixture; cook and stir 3-4 minutes more or till slightly browned.
Add meat and ½ cup water to the saucepan. Cover and simmer for 1½ to 1¾ hours or till meat is tender; stir occasionally.
Stir together whipping cream, yogurt, flour, and garam masala. Stir mixture into Dutch oven; Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more.
Transfer to serving bowl; sprinkle with coriander or parsley. Serve with Indian Spiced Rice or hot cooked rice.
Print This Post