Tamarind Beef

  • 35 mins
  • 16 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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