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.
Ingredients:
- 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
Method:
- 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.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
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.
