Indian Kerala style beef stew. Hearty,warming with strong fragrance and a beautiful color.
Used a recipe I found in Bon Appetit magazine as base.
Used a recipe I found in Bon Appetit magazine as base.
Indian "Kerala style" beef stew
4 servings
3 tbsp vegetable oil
1 1/2 Ib beef chuck
5 garlic cloves, roughly chopped
2-3 red chiles, deseeded and chopped
1 1X1 inch piece fresh ginger, roughly chopped
1 tsp ground tumeric
4 curry leaves, cut into thin strips
2 cups chicken stock
3 carrots, peeled and cut lenghtways
1/2 Ib potatoes, each cut in 4 pieces
1/4 Ib pearl onions
1 - 11/4 cup cannes coconutmilk
Salt and ground pepper
Cilantro sprigs
Cut the beef chuncks into 1" pieces.
Mix garlic, chilies and ginger into a corse paste, set aside.
Heat 1 1/2 oil in a large pot or pan on high heat. Season the beef chunks with salt and pepper.
Sear in two batches, make sure the meat is browned on each side. Transfer to a plate.
Add 1 tbsp of oil and add garlic,ginger and chilipaste. Cook and stir about a minute until fragrant.
Add tumeric, curry leaves and pepper( 1 tsp), stir constantly for about a minute. Add stock and beef chuncks.
Bring to boil, reduce the heat to low, cover the pot and simmer for about 1 hour until the beef is tender.
Add potatoes, onion and carrot and let cook for about 15-20 min, without the lid.
Stir in the coconutmilk, cook for another 5 min and season to taste.
Garnish with cilantro. Serve with nan bread.
4 servings
3 tbsp vegetable oil
1 1/2 Ib beef chuck
5 garlic cloves, roughly chopped
2-3 red chiles, deseeded and chopped
1 1X1 inch piece fresh ginger, roughly chopped
1 tsp ground tumeric
4 curry leaves, cut into thin strips
2 cups chicken stock
3 carrots, peeled and cut lenghtways
1/2 Ib potatoes, each cut in 4 pieces
1/4 Ib pearl onions
1 - 11/4 cup cannes coconutmilk
Salt and ground pepper
Cilantro sprigs
Cut the beef chuncks into 1" pieces.
Mix garlic, chilies and ginger into a corse paste, set aside.
Heat 1 1/2 oil in a large pot or pan on high heat. Season the beef chunks with salt and pepper.
Sear in two batches, make sure the meat is browned on each side. Transfer to a plate.
Add 1 tbsp of oil and add garlic,ginger and chilipaste. Cook and stir about a minute until fragrant.
Add tumeric, curry leaves and pepper( 1 tsp), stir constantly for about a minute. Add stock and beef chuncks.
Bring to boil, reduce the heat to low, cover the pot and simmer for about 1 hour until the beef is tender.
Add potatoes, onion and carrot and let cook for about 15-20 min, without the lid.
Stir in the coconutmilk, cook for another 5 min and season to taste.
Garnish with cilantro. Serve with nan bread.
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