|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.