Beef Curry, كاري باللحم Servings: 4

Beef or Lamb Curry


Ingredients


For Cooking the Meat:

  • 1 1/4 lb stew beef or Lamb
  • 1 cinnamon stick
  • 1/2 tsp. whole cardamom pods
  • 1/2 tsp. whole black pepper corns
  • 1 - 2 whole cloves
  • 1 - 2 bay leaves
  • 1 tsp. salt
  • Water

The Curry Sauce:

  • 3 - 4 Curry Leaves
  • 1 tsp. cumin seeds
  • 2 large onions
  • 4 celery stalks (optional)
  • 1 tsp. whole cardamom pods
  • 1 tsp. whole coriander seeds
  • 1 large tomato, chopped
  • 1 - 2 tsp. tomato paste (optional)
  • 4 - 5 cloves garlic, crushed
  • 1" piece of fresh ginger, crushed
  • 1/2 cup cilantro leaves
  • 1 tbsp. canola oil
  • 1 cup coconut milk
  • 2 cups water (or broth)
  • 3 - 4 green chili peppers (adjust to taste)
  • 1/2 - 1 tsp. cayenne pepper, (optional)
  • Salt, to taste

For the Curry

  • 3 - 4 large potatoes, cubed

Directions

  1. Cook the Meat:  In a saucepan cover the meat with water and bring to a boil.  Remove from saucepan, discard water. Transfer the meat to a clean saucepan, add the salt, spices and cover with water. Bring to a boil and simmer until the meat is done.

  2. Prepare the Sauce:  In another saucepan, heat oil, add the curry leaves, cumin, cardamoms and coriander and fry until fragrant.

    Add the onions and cook for a few minutes, stir in the chopped celery, ginger, garlic, green chili peppers, cilantro leaves and cook for a few minutes.

    Add the chopped tomatoes and tomato paste and simmer for 10 - 15 minutes.

    Stir in a cup of coconut milk and 2 cups of water (or broth) and bring to a boil. Puree using an immersion blender or a food processor.

  3. Add the beef or lamb and potatoes to the sauce and simmer until the potatoes are done. 

  4. Re-Season with salt.  Garnish with the remaining chopped cilantro and serve with basmati rice.