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I tried another Indian recipe tonight. Okay, well, it's an adaptation of an Indian recipe because they don't use much beef, but the kidunit's not fond of lamb so I substituted. If you like lamb I am sure it would be good that way too. Anyway, it turned out very well (richly flavored and spicy without being mouth-burningly hot) and was pretty easy so I thought I would put the recipe up in case anyone else wants to try it.
Curried Beef with Green Beans
½ lb green beans, stemmed & cut in 2" lengths
2 Tbsp peanut (or other high-temperature) oil
1 medium onion, sliced in 12ths (longitudinally)
1 Tbsp fresh ginger pulp (about a 1.5" piece, peeled and grated)
1 Tbsp mashed garlic
1 tsp paprika or mild red chili powder
1 tsp curry powder
1 tsp salt
2 bay or curry leaves
1/8 tsp cinnamon
2 tomatoes, chopped
1 lb sirloin (or other steak) cubed
2 C. water
2-3 Tbsp chopped fresh cilantro (aka coriander leaf)
1 red bell pepper, sliced thinly
1 anaheim chili finely chopped (or 1 sm. can chopped green chilies)
Have all ingredients ready before you start cooking. First boil the green beans for about 8 minutes in salted water until just tender. Drain and set aside. Heat the oil in a large saucepan or dutch oven over medium-high heat. Add the onions and cook until golden-brown (This takes a while, and the heat needs to be fairly high. Don't stir too much or they will just get soggy and not brown). While they are cooking, combine the ginger, garlic, spices, green chilies & chopped tomatoes. Once the onions are browned, add the spice mixture and stir fry together for about 5 minutes. Add the beef and fry for a further 5 minutes (until the beef is slightly browned), then add the water. Cover loosely and cook for about 45 minutes, until most of the water has evaporated and the meat is tender. You may need to remove the cover toward the end of the cooking time to let the liquid evaporate better. When only a small amount of liquid is left, add the green beans, cilantro, and red peppers, cover and cook an additional 10 minutes. Serve with steamed basmati rice
Curried Beef with Green Beans
½ lb green beans, stemmed & cut in 2" lengths
2 Tbsp peanut (or other high-temperature) oil
1 medium onion, sliced in 12ths (longitudinally)
1 Tbsp fresh ginger pulp (about a 1.5" piece, peeled and grated)
1 Tbsp mashed garlic
1 tsp paprika or mild red chili powder
1 tsp curry powder
1 tsp salt
2 bay or curry leaves
1/8 tsp cinnamon
2 tomatoes, chopped
1 lb sirloin (or other steak) cubed
2 C. water
2-3 Tbsp chopped fresh cilantro (aka coriander leaf)
1 red bell pepper, sliced thinly
1 anaheim chili finely chopped (or 1 sm. can chopped green chilies)
Have all ingredients ready before you start cooking. First boil the green beans for about 8 minutes in salted water until just tender. Drain and set aside. Heat the oil in a large saucepan or dutch oven over medium-high heat. Add the onions and cook until golden-brown (This takes a while, and the heat needs to be fairly high. Don't stir too much or they will just get soggy and not brown). While they are cooking, combine the ginger, garlic, spices, green chilies & chopped tomatoes. Once the onions are browned, add the spice mixture and stir fry together for about 5 minutes. Add the beef and fry for a further 5 minutes (until the beef is slightly browned), then add the water. Cover loosely and cook for about 45 minutes, until most of the water has evaporated and the meat is tender. You may need to remove the cover toward the end of the cooking time to let the liquid evaporate better. When only a small amount of liquid is left, add the green beans, cilantro, and red peppers, cover and cook an additional 10 minutes. Serve with steamed basmati rice
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[And garam masala isn't curry. :) It's like curry in the sense that it's spice mixture, the taste of which depends on the region of India you got it from, but it's not curry.]
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I actually know that, but for the average bear I figured it was easier to say 'aka curry powder' than it was to explain all that. It's close enough for gubment work, eh?
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