| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | English | Taste3 | 1 | servings |
INGREDIENTS
| 1/2 | c | Red wine vinegar |
| 14 | Cloves garlic; coarsely chopped | |
| 4 | Fresh green chilies; coarsely chopped | |
| 1/4 | c | Sugar |
| 1 | tb | English powdered mustard |
| 1 1/2 | ts | Turmeric |
| 1 1/2 | ts | Ground ginger |
| 1 1/2 | ts | Ground coriander |
| 1 | ts | Ground cumin |
| 1 | Lemon; Juice of | |
| Salt and pepper | ||
| 2 | lb | Boned beef chuck; cut in 1-inch cubes |
| 2 | tb | Ghee; (available in Indian |
| ; and specialty food | ||
| ; stores) | ||
| 1 | lg | Onion; sliced |
| 3 | tb | Poppy seeds |
| 4 | Bay leaves | |
| 2 | Cloves | |
| 4 | tb | Tomato paste |
INSTRUCTIONS
In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste. Add remaining vinegar and next 7 ingredients and season with pepper; process until combined. In a large bowl place beef and pour blender contents over; toss to combine. Marinate, covered, 2 hours at room temperature or refrigerate overnight. In a large skillet heat ghee over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Sprinkle meat with poppy seeds and toss to coat. Turn heat to medium and add meat, marinade, bay leaf and cloves. Cook, turning beef often, 5 minutes. Stir in tomato paste. Reduce heat to low, cover and cook 1 1/2 hours or until beef is very tender. Serve with rice. Yield: 6 to 8 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4595 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus feels your pain”