Serves approximately 4-6 people
Ingredients
2-3 lb chuck roast beef, cubed
2 tomatoes chopped
1 medium sized onion
2 sprigs of curry leaves
3-4 cloves of garlic minced
2-inch piece of ginger minced
1 green chili pepper
1-2 teaspoons mustard seeds
2 tablespoons garam masala powder
1 ½ teaspoon cumin powder
¼ teaspoon turmeric powder
1 teaspoon paprika
¼ teaspoon red chili powder
2 tablespoons coriander powder
1 cinnamon stick
1-2 teaspoons mild Indian curry paste (I use Patak’s brand)
3 tablespoons Olive oil
1 tablespoon coconut oil
1 teaspoon of salt or salt to taste
1 to 1 ½ cup of water or low sodium beef broth
Directions:
Coat the bottom of the dutch oven or heavy bottom pot with olive oil and coconut oil. Heat oil on medium high heat for about 2-3 minutes.
Add mustard seeds and allow the seeds to pop with the lid on. Add cinnamon stick to the pot after the mustard seeds pop.
Add onions, ginger, curry leaves, and green chili to the pot and sauté until onions are cooked through and translucent in color.
Add mild curry paste and mix it through the onion mixture; coat the onion mixture and sauté for another 2-3 minutes.
Add tomatoes and garlic to onion mixture, sauté for 2 minutes, and then add all the powdered spices. Mix these additions together until the curry comes together and the raw spice smell dissipates.
Next, add the beef (chuck roast cubed) and coat the beef in the onion, tomato, spice mixture.
Add salt.
Once the beef has cooked through for about 5-10 minutes, add water or broth and mix well.
Cook beef curry, covered, for approximately 45 min to 1 hr. depending on how much sauce or curry desired. For a thick curry, cook longer.
Stir occasionally within cooking time.
Spices can be adjusted to desired spice level. This curry is a mild spice level and very flavorful.
Enjoy with a serving of rice or chapathi on the side.
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