Ingredients
6
6 servings
- •1 pound beef stewing steak
- •salt to taste
- •6 Kashmiri chile peppers
- •1 (1 inch) piece cinnamon stick
- •1 ½ tablespoons cumin seeds
- •1 teaspoon coriander seeds
- •4 black peppercorns
- •3 cardamom pods
- •6 cloves garlic, minced
- •1 (1 inch) piece fresh ginger, finely chopped
- •2 tablespoons oil
- •1 large onion, chopped
- •4 to 6 fresh curry leaves
- •2 medium potatoes, cubed
- •1 medium tomato, chopped
- •¼ cup fresh green beans, sliced diagonally
- •4 tablespoons tamarind juice
Instructions
- Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
- Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
- Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
- Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.
Nutritional Facts
Per 6 servings
- Calories: 277
- Carbohydrate: 21g
- Fat: 11g
- Fiber: 3g
- Protein: 23g
- Sugar: 2g
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