Recipe by Brian Holley
A hot and spicy curry from the coast of India. The spices are blended with vinegar to give an authentic flavour. This is a dryish curry with not a lot of gravy, so it will blend well with other gravy rich dishes. Super dish.
Top Review by Leggy Peggy
The vinegar does make a 'statement' in this recipe, and we loved it. Made exactly as written and served as part of an Indian banquet that included 11 different dishes. By the way, the only thing that is really time-consuming about this recipe is that there is a total of 10 minutes of constant stirring in steps 5, 6 and 7. Thanks Brian for another restaurant quality Indian recipe.
- 2 lbs beef, in 1-inch cubes
- 1 tablespoon cumin seed
- 4 dried red chilies
- 1 teaspoon black peppercorns
- 5 green cardamoms, seeds only
- 1 teaspoon fenugreek seeds
- 1⁄2 teaspoon black mustard seeds
- 1⁄2 teaspoon salt
- 1 teaspoon brown sugar
- 4 tablespoons wine vinegar
- 4 tablespoons oil
- 1 large onion, chopped
- 1 inch piece fresh ginger, grated
- 2 garlic cloves, chopped
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1⁄2 pint warm water
Directions See How It's Made
- In a dry blender mix together the cumin seeds, red chillies, pepper corns, cardamom seeds, funugreek seeds and the mustard seeds.
- Add the vinegar salt and sugar to make a paste.
- In a large pan heat some of the oil and fry the onion till golden, add the onion to the spice mix and blend again.
- Heat the remaining oil and fry the meat till brown all over, remove the meat from the pan.
- In the same pan fry the ginger and garlic for 3 mins over low heat.
- Add the coriander and turmeric and fry 2 minutes.
- Now add the spice paste to the pan and cook for 5 mins, stir so that the paste does not stick to the pan.
- Put the meat back in the pan, stir to cover with the spice mix, and add the water.
- Cover the pan and simmer till the meat is tender about 1 hour.
- Serve with boiled rice and a vegetable curry.