Meat Curry

Adapted from Classic Indian Cooking

3 pounds lean boneless beef (or lamb)
2 large onions
4 cloves of garlic
1 inch piece of ginger root
1 tablespoon turmeric
1 teaspoon cayenne pepper
1 teaspoon cumin (or more to taste)
2 tablespoons ground coriander
2 cups chopped tomatoes (fresh or canned)
2 cups beef broth
salt
pepper
2 large russet potatoes
chopped fresh cilantro


Heat oil over high heat in heavy pan.  When hot add the meat and brown well. Just a few pieces at a time.  Do not over crowd the pan. Remove meat from pan.  Add more oil and saute the chopped onions, stirring often,  until they turn a dark brown. Be careful not to burn. Takes about 20 minutes.
 Add garlic, ginger and cook for a minute, add the spices. Cook until  they give up their fragrance (just a few seconds).  Return the meat to the pan, along with the tomatoes, salt and beef broth.  Bring to a simmer, cover and cook until meat is tender.  Add the potatoes and continue cooking until the potatoes are tender.   Garnish with chopped cilantro and serve with rice and Chapati.


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