| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Greek |
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
kg |
Beef skirt steak |
| 1/4 |
c |
Oil |
| 1 |
ts |
Black mustard seeds |
| 1/2 |
ts |
Fenugreek seeds |
| 6 |
|
Cloves garlic; crushed |
| 1 |
tb |
Ginger; finely chopped |
| 3 |
md |
Onions; finely sliced |
| 1 1/2 |
ts |
Turmeric |
| 2 |
tb |
Coriander |
| 1 |
tb |
Cumin |
| 2 |
ts |
Chilli powder |
| 3 |
ts |
Salt |
| 2 |
tb |
Vinegar |
| 2 |
ts |
Garam masala |
| 2 |
tb |
Extra vinegar |
| 750 |
g |
Cubed potatoes |
| 2 |
tb |
Fresh coriander |
INSTRUCTIONS
From: jane@un.seqeb.gov.au (Lady Jane)
Date: Fri, 28 Jan 1994 00:13:16 GMT
Cut steak into cubes. Heat oil and fry mustard seeds till they burst. Add
fenugreek, garlic, ginger and onion. Fry until onions are golden. Add
turmeric and fry 1 minute. Add coriander, cumin and chilli. Stir well. Add
salt and vinegar, and fry until liquid evaporates. Sprinkle in the garam
masala and mix well. Add meat and turn till coated. Add extra vinegar if
spices start to stick. Reduce heat, cover and simmer for 1.5-2 hours. Add
cubed potatoes and cover. Cook for further 20-30 minutes or until potatoes
are cooked. Garnish with fresh coriander.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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