Beef Curry Directions
Ingredients:
- 1 pound boned, fat-trimmed beef chuck
- 1/2 onion, peeled and chopped
- 1 tablespoon curry powder
- 1/2 tablespoon mustard seed
- 1/2 tablespoon minced garlic
- 1/2 teaspoon ground dried turmeric
- 2/3 cup fat-skimmed beef broth
- 1/2 pound Roma tomatoes, rinsed, cored, and chopped
- 1/2 tablespoon minced fresh jalapeño chilies
- 1 tablespoon minced fresh ginger
- 1 firm-ripe banana, peeled and thinly sliced
- About 2 tablespoons mango chutney
- About 2 tablespoons sweetened shredded dried coconut
- About 2 cups hot cooked rice
- Cucumber yogurt sauce
- Salt
Preparation Steps:
- Rinse the beef, pat it dry, and cut it into 1-inch chunks.
- In a 5- to 6-quart pan, combine the beef, chopped onion, and 1 cup of water. Cover and bring to a boil over high heat.
- Reduce the heat and simmer for 30 minutes.
- Uncover the pan, increase the heat to high, and stir often until the liquid evaporates and the meat and onions are lightly browned (5 to 7 minutes). Discard any fat.
- Add curry powder, mustard seed, minced garlic, and turmeric to the pan. Stir for about 1 minute until fragrant.
- Add the beef broth, chopped tomatoes, minced jalapeño, and ginger. Stir to loosen browned bits.
- Return to a boil, cover the pan, reduce heat, and simmer until the meat is very tender (2 to 2.5 hours).
- Place the banana, mango chutney, coconut, and cucumber yogurt sauce in separate small bowls.
- Serve the beef curry over hot cooked rice on plates. Top with banana, chutney, coconut, cucumber yogurt sauce, and salt to taste.
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