Tamarind Beef
Ingredients
| 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.
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