Beef with yoghurt, coconut milk and almond masala.
While traditional Indian food does not contain beef, the flavours and aromas of Indian dishes often translate well into beef dishes.
This recipe was inspired by a flavoursome Badami Gosht recipe I found on www.geniuskitchen.com
STEP 1: Gather your ingredients.
Ingredients
1kg beef, cubed.
8 to 10 baby potatoes, skin left on, par cooked and chopped into quarters.
1 tsp turmeric.
2 cups plain yogurt.
2 teaspoons caraway seeds.
2 teaspoons salt.
Oil or butter for frying.
4 cinnamon sticks.
1/2 tsp cardamom seed.
6 whole cloves.
2tsp curry paste.
2tsp chilli paste.
2 cups onions, chopped.
3 cloves garlic, chopped.
2 teaspoons fresh ginger, chopped.
2 cups coconut milk.
3/4 cup boiling water.
1/2 cup water, cold.
1/2 cup unsalted almonds.
Splash of lime juice.
Directions
STEP 2: Stir together 1/3 of the boiling water, yoghurt, caraway seeds and salt in a bowl. Add the beef and coat each piece evenly. Marinate the beef at room temperature for about one hour.STEP 3: While the beef is marinating, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste.STEP 4: In a heavy casserole, heat the oil / butter over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic And ginger. 10.Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the beef from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Add your potatoes.STEP 5: Stir in the marinade and the cold water, then add the almond puree and chilli paste and curry paste and cook for 10 minutes stirring occasionally. Add more chilli and curry as per your taste preferences or leave these out completely if you prefer. Pour in the coconut mild and a dash of lime juice, bring to a boil, and simmer partially covered for 30 minutes, or until the beef is tender. Alternately, after adding the coconut milk transfer the food into an over-proof dish and bake in the oven at 180 degree Celsius for 30 minutes.STEP 6: You can serve this dish with starch of your choosing. I enjoy garlic bread with my curry dishes and took a bought loaf and added garlic butter before grilling in the oven for 10 minutes to crisp the crust of the bread.STEP 7: Serve and enjoy.
PLEASE NOTE, the inspiration of this dish is a tribute to Indian cuisine and no offense was meant with the inclusion of beef in this dish.
