Prep 20 mins
Cook 1 hr
Aarti Sequeira demystifies curry dishes in this episode. I really enjoyed making this dish. She also used heaping spoon measures of every ingredient. Feel free to adjust the amounts to you liking I found it a bit too spicy med-hot for my liking, so I will adjust the measurements for the next time. Also be sure to get a cut of beef that is likely to be tender. I used a beef stew meat and after over 60+ minutes, it still wasn't tender enough. Don't worry if you do not have whole spices or a spice grinder. I have included the ground spice equivalents. Recipe courtesy Aarti Sequeira & Food Network.
WET MASALA Mixture
- 1 teaspoon cumin seed, sub. 1/2 t ground
- 2 cinnamon sticks, 2 1-inch pieces, sub. 1/2 t ground
- 6 whole cloves, sub. 1 t ground
- 4 whole black peppercorns, sub. 1/4 t ground
- 1 teaspoon ground turmeric
- 2 teaspoons paprika
- 1⁄2 teaspoon cayenne (to taste)
- 1 tablespoon ginger-garlic paste, recipe follows or 6 cloves of garlic and 1-inch piece fresh ginger, peeled
- 1⁄2 cup apple cider vinegar
- 3 tablespoons canola oil
- 1 medium red onion, sliced very thinly
- 1 serrano pepper, sliced in half with stem intact, sub, jalapeno but this is not as hot
- 2 lbs boneless beef top sirloin steaks, trimmed of all excess fat, cut into 1-inch cubes
- 1 teaspoon kosher salt, to taste
- 1⁄2 teaspoon fresh ground black pepper, to taste
- For the wet masala mix:
- In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. NOTE: if you are using all ground spices, just measure out and place in a small dish. No need to toast.
- Pour into a spice grinder and process until powdered.
- In a small food processor or blender combine the spice mix and the rest of the wet masala ingredients > ginger garlic paste and vinegar. Process until smooth. Set aside.
- Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
- Add the wet masala, taking care because it will sizzle. Stir quite vigorously and turn down the heat if it's bubbling too furiously. *Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
- Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
- Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot.
- Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook at least 30 -60 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. This step may take longer until the meat is tender.
- Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like.
- Serve over rice, or with chapatis (whole wheat griddle bread) or naan.
- I made a raita recipe#47590. This is cool and creamy and will cut the heat.
- Spread the raita on the flat bread, spoon on the meat mixture & enjoy!
- GINGER GARLIC PASTE:.
- 1/2 cup cloves garlic, whole.
- 1/2 cup fresh ginger, peeled, 1/2-inch slices.
- 1/4 cup canola oil.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks.
- ALTERNATELY, in place of the ginger garlic paste use: 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped.