Beef Curry with Basmati Rice
For Curry:
2 tablespoons vegetable oil
1 onion, diced
4 garlic cloves, minced
1 tablespoon minced ginger
10 black peppercorns
2 bay leaves
8 cloves
Pinch of nutmeg
1 cinnamon stick
5 small cardamom pods
2 tablespoons ground almonds
1 pound top sirloin, cubed
1/2 teaspoon ground turmeric
1 teaspoon ground fennel seeds
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
1/2 teaspoon salt
1/2 cup plain yogurt
For Rice:
2 cups basmati rice
1/2 teaspoon salt
1 teaspoon lemon juice (optional)
For Raita:
1 cup plain yogurt
1/2 cucumber, grated
1 teaspoon freshly ground black pepper
Pinch of ground coriander seeds (optional)
1 or 2 fresh cilantro sprigs, for raita garnish
sprigs of fresh cilantro, for garnish
1/2 cup mango or other fruit chutney
RECIPE METHOD
CURRY: Heat the oil in a large saucepan and sauté the onion and garlic over medium-high heat for about 5 minutes, until light brown. Lower the heat to medium and add the ginger, peppercorns, bay leaves, cloves, nutmeg, cinnamon, cardamom, and almonds, and continue to sauté for 1 minute. Add the cubed sirloin, chile powder, turmeric, fennel, cumin, coriander, and salt, and sauté, while stirring, for about 5 minutes, until the mixture is dry. Turn the heat to medium-low, stir in the yogurt, and sauté gently until the mixture becomes dry again. Add 1 cup of water, cover the pan, and cook over low heat for 30 to 35 minutes, or until the meat is tender.
RICE: While the curry is cooking, prepare the rice and raita. Soak the rice in cold water for 10 minutes. Using a strainer, drain the rice and rinse under cold running water until the water no longer looks milky. Place the rice in a saucepan with 4 cups of cold water, the salt and lemon juice; bring to a boil. Lower the heat to a simmer, stir briefly, and partially cover the pan. Cook for 6 to 8 minutes, or until the water is absorbed; do not stir the rice while it is cooking. Keep warm and fluff with a fork just before serving.
RAITA: Place the yogurt in a mixing bowl and add the grated cucumber, pepper, coriander and a pinch of salt. Mix well and chill in the refrigerator. Garnish with the cilantro just before serving.
SERVE: Place a mound of rice on each warm serving plate and spoon the curry next to or over it. Garnish the curry with a cilantro sprig. Serve the raita and chutney in bowls on the side.
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Flying Rabbit Wrote: I don't eat it every morning, I do however, pull it out sometimes.
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