| 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.
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