This hearty stew is made with Indian spices and ingredients like plantain and coconut oil (and lots of heat).
Indian Beef Stew
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Ingredients
- ½ cup Red onions, finely diced
- 1 cup Tomatoes, diced
- 2 tbsp Green chilies, diced
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 1 tbsp Chili powder
- 1 tbsp Coriander powder
- 1 tbsp Garam Masala
- 2 tsp Cumin powder
- 2 tsp Fennel powder
- 1 tsp Turmeric powder
- 1 tsp Sea salt
- 2 tsp Black Pepper
- 1 tbsp Garlic ginger paste
- ¼ cup Coconut oil
- 2 lbs stewing beef
- 1 large potato, large cubes
- 1 large carrot, large cubes
- 1 plantain, large cubes
- 7-8 Curry leaves
- Water, QB
Instructions
In a large pot, over medium heat, add coconut oil. When it’s hot, throw in your mustard and fenugreek seeds and temper for about one minute. Once the seeds become fragrant, add ginger-garlic paste, green chilies, onions and tomatoes and stir to combine.
In a separate bowl, mix together all your dried spices (salt, pepper, coriander powder, garam masala, cumin, fennel, turmeric) with a little bit of water to create a paste, then pour it into your pot. Let the liquid reduce for a couple minutes.
Now add your stewing beef, and stir to sear on all sides. Because this dish is going to slow cook, you want to cut your vegetables in large cubes so they retain their shape. Add them in now, along with 3-4 curry leaves, and cover with water. Let the stew slow cook for another 2-2.5 hours with a lid on, on low heat, stirring occasionally.