Tamarind Beef


2 tbs canola oil
2 and 1/4 lbs chuck steak cut into 1 inch cubes
2 red onions, sliced
4 cloves garlic, minced
1 tbs julienne ginger
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground fenugreek
1 tsp chili powder
1 tsp ground cloves
1 cinnamon stick
1/2 cup tamarind puree
6 curry leaves, optional
1 cup coconut cream
1/4 lb green beans, halved
fresh cilantro for garnish
This middle eastern inspired beef dish uses the sweet and sour flavors of tamarind along with coconut cream, cinnamon, onions, garlic, coriander, ginger, cloves and fenegrek.

  • Heat the oil in a large sauce pan.
  • Add the beef in batches and cook over high heat for 2-3 minutes, or until browned, then remove from heat.
  • Add the onion to the same pan and cook over medium heat for about 3 minutes, or until soft, then add the garlic, ginger and cook for another 2 minutes.
  • Add the coriander, cumin, fenugreek, chili powder, cloves and cinnamon stick, and cook for another 2 minutes.
  • Return the meat to the pan and stir t coat with the spices.
  • Add the tamarind puree, curry leaves, if using, and 1 and 1/2 cups of water.
  • Bring to a boil, then reduce heat and simmer, covered for 1 and 1/2 hours until tender. Add more water if necessary.
  • Add coconut cream and cook, uncovered, for a further 10 minutes, then add the beans and cook for 5 minutes or until tender but still crisp.
  • Garnish with cilantro sprigs and serve over rice.





20 min


15 min


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