by gluttonforlife
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gluttonforlife's Notes:
1 pound cubed boneless beef stew meat Ask a question about this ingredient
1 tablespoon grapeseed oil Ask a question about this ingredient
10 curry leaves Ask a question about this ingredient
1 jalapeño, seeded & minced Ask a question about this ingredient
1 cup diced shallots Ask a question about this ingredient
1 teaspoon turmeric Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
2 teaspoons ground coriander Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1 cup coconut milk Ask a question about this ingredient
2 tablespoons tamarind pulp, dissolved in 1/4 cup hot water Ask a question about this ingredient
3 cups good quality beef stock Ask a question about this ingredient
In a deep, heavy saucepan or Dutch oven, heat the oil over high heat. Add curry leaves, jalapeño, shallots and turmeric and sautee for a few minutes. Add the beef, salt and spices, and stir to coat beef well. When meat is browned on all sides, stir in coconut milk, reduce heat to medium and cook for about 10 minutes.
Ask a question about this stepWhile beef is cooking, pour hot water over tamarind pulp, breaking it up with a spoon. Let it dissolve for a few minutes then push through a strainer, discarding pulp and combining liquid with stock. Add this to beef mixture and bring to a boil. Lower heat and simmer gently until meat is tender, about an hour. Taste for seasoning and serve with rice or mashed potatoes.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
This sounds really interesting and delicious!