| 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 | tb | Coriander; ground |
| 1 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Ground ginger |
| 1 | ts | Turmeric |
| 1 | ts | Curry powder; or to taste |
| 1 | tb | Mustard seed |
| 1/2 | 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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