Mumbai Sour Beef Curry
This is another recipe that I learned from my friend Neysha. Neysha lives in the Caribbean now but her Indian roots still crave the flavors of home. This is classic dish that represents the cooking and flavors of Mumbai/Bombay.
- 2 lbs boneless sirloin, cut into 2 inch cubes (you may substitute Lamb if desired)
- 3 tbs mustard oil (available at ethnic markets, or use canola oil)
- 2 onions, minced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp yellow mustard seeds
- 1 tsp turmeric
- 2 tsp fresh ginger, minced
- 1 bay leaf, crumbled
- kosher salt and fresh cracked black pepper to taste
- 1/4 tsp ground cloves
- 1 tsp red pepper flakes
- 1/4 tsp ground cardamom
- 1/2 cup red wine vinegar
- 1 cup yogurt
- In a large saute pan heat the mustard oil.
- Add the onions, garlic, cumin, mustard seed, turmeric, ginger, bay leaf, cloves, red pepper, and cardamon.
- Season with salt and pepper.
- Saute for about 5 minutes.
- Add beef cubes and saute, stirring until they are brown on all sides.
- Add the vinegar, cover and cook over low heat for about 1 hour.
- Add the yogurt to the pan when the beef is done and stir for several minutes.
- Serve over rice.