Recipe by Member #610488
My grandmother left me all of her recipes when she passed on recently and I've been having a blast going through them. Most date from the 50's and '60s time period and she was fond of international cuisine when international cuisine was not really invogue. As I find recipes I think people would be interested in, I will post for all to use like this one from a newspaper clipping from Bombay (Mumbai), India.
Top Review by Alan B
An excellent and very simple recipe to prepare and cook. I followed the ingredients to the letter and the dish came out to perfection - good subtle tastes that can be enjoyed even by those who do not like very spicy food. I will definitely be adding this to my menus on a regular basis
- 1 lb beef, cubed
- 3 tablespoons butter
- 6 tablespoons onions, minced
- 1 cinnamon stick, broken up
- 4 cloves
- 1 cardamom seed
- 4 red chili peppers, mashed
- 4 coriander seeds, mashed
- 1⁄2 cup water
- 1⁄2 inch slice fresh ginger, mashed
- 1 garlic clove, mashed
- 1⁄2 teaspoon turmeric powder
- 1 hard-boiled egg
Directions See How It's Made
- Melt the butter and brown the onions in it.
- Put in the cinnamon, cloves, and cardamom.
- Add chili peppers and coriander.
- Add meat and cover pan. Simmer for 20 min over low heat.
- Add water, garlic, ginger and turmeric. Cook 10 min more.
- Serve over rice with grated hard boiled egg on top.