I’ve tried this recipe a while ago. I was craving some Indian food, and I wanted to try a beef recipe. I don’t know about you, but everyone I know here uses a pressure cooker to stew beef, and I was scared that I’ll end up with tough chewy meat. The result wasn’t bad at all.
It was not as tender as when cooked in a pressure cooker of course, but was fine for both me and my sister.
I got the recipe again from my favorite Indian cookbook, Shehzad Husain’s “What’s Cooking Indian” and adapted it a little bit. I served it with saffron rice, but it also works with Indian Pulao Rice.
Beware; this recipe is hot, especially when compared to all the Indian recipes that I shared before (Potato and Garbanzo Curry Recipe, Indian Shrimp Curry Recipe…) and that fall under spicy rather than under hot.
Indian Beef Cooked in Whole Spices
- 3 tbsp Vegetable oil
- 500 g round beef, cut into cubes
- 2/3 cup yogurt
- 3 finely chopped small onions
- 1 tbsp. shredded ginger
- 4 shredded garlic cloves
- 2 cinnamon sticks
- 3 green cardamoms
- 3 cloves
- 4 black peppercorns
- 6 dried red chilis
- 3 chopped fresh green chilis
- 2 1/2 cups water
- Fresh cilantro leaves
- Heat the oil in a deep pan. Fry in the onions until brown. Reduce the heat and add garlic, ginger, cloves, cinnamon sticks, cardamoms, peppercorns and dried chilis. Stir-fry for 5 minutes.
- In a bowl, beat the yogurt with a fork, add to the pan and stir. Add the meat and 2 of the green chilis and stir-fry for 5 more minutes.
- Gradually add the water, stirring well. Cover and cook for an hour, until meat is tender.
- Garnish with the remaining chilis and cilantro leaves and serve.