Here is a favorite Indian curry recipe of mine. It has rich, complex flavors and a fair amount of heat, although it’s not mouth-scorching. You could easily substitute boneless chicken pieces, pork, or shrimp for the beef if you’d prefer that.
- 5 garlic cloves, peeled
- 1 Tbsp ginger, peeled (about a 1-inch chunk)
- 1 Tbsp tomato paste
- 2 Tbsp canola or vegetable oil
- 1 onion, sliced thinly
- 1 serrano or jalapeno pepper, sliced thinly
- 2 bay leaves
- 1 tsp. garam masala
- 4-5 dried hot red chiles
- 2 cinnamon sticks
- 1 tsp. cayenne pepper
- 2 tsp. ground coriander
- 2 star anise pods
- 1/2 tsp. turmeric
- salt, to taste
- 1 lb. boneless beef chuck or short ribs, cut into 1-inch pieces
- A few fresh cilantro leaves, chopped
- Using a mini food processor or blender, grind the garlic and ginger into a pulp or paste.
- Stirring, dissolve the tomato paste in a 1/2 cup of water.
- Over medium heat, heat the cooking oil in a medium-size saucepan. Add the onion slices and bay leaves and saute until lightly browned, 5-7 minutes.
- Add the garlic paste and sliced chiles to the pot and cook, stirring for a minute or two.
- Add the coriander, garam masala, cinnamon, star anise, dried chiles, turmeric and cayenne. Stir and cook for a minute or two, until fragrant.
- Stir in the tomato paste dissolved in water and give the curry a good stir.
- Add the beef to the pot, season with salt, and stir well to coat the beef with the spices.
- Cover the pot and cook the beef curry over low heat – just barely a simmer – until the meat is tender, about an hour and a half.
- Serve garnished with cilantro leaves.
Serve the curry with basmati rice, naan, or other tasty accompaniments.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.