| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
Indian |
Beef, Ethnic |
6 |
Servings |
INGREDIENTS
| 2 |
|
Tbl butter or margarine |
| 1 |
lb |
Beef, trimmed cubed |
| 1 |
|
Onion, sliced |
| 2 |
|
Potato, cut in 1" cubes |
| 1 |
|
Carrot, peeled and sliced |
| 1 |
|
Cu cauliflower |
|
|
florets |
| 1 |
|
Cu eggplant, cut |
|
|
in 1" cubes |
| 3 |
|
Cloves garlic, minced |
| 2 |
|
Green chiles, fresh |
| 2 |
T |
Coriander, ground |
| 1 |
T |
Chili powder |
| 1 |
t |
Ground cumin |
| 1 |
t |
Ground ginger |
| 1 |
t |
Turmeric |
| 1 |
t |
Curry powder, or to taste |
| 1 |
T |
Mustard seed |
| 1/2 |
|
Cu white vinegar, Cu white vinegar |
| 3/4 |
|
Cu coconut |
|
|
cream diluted to 1 1/2 |
|
|
cu |
INSTRUCTIONS
To moderately hot butter in large skillet or wok, add onions, garlic,
chilies, mustard seeds, curry powder, coriander powder, chili powder,
cumin powder, turmeric powder, and ginger. Stir constantly, them
lower heat. Add beef and vegetables; saute until beef is browned ,
then add diluted coconut milk and vinegar. Simmer on very low heat
until meat is nearly tender. When vegetables and meat are tender, add
rice flour mixed with a little water and salt. Add more water if
necessary. Serving Ideas : Serve over hot cooked rice with plain
yogurt. NOTES : Delicious and pleasantly warm. By the end of the
second helping, the lips were beginning to feel a little numb, tho'.
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