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5 dried red chilies, broken into small
pieces
1 teaspoon cumin seeds
1 tablespoon black peppercorns
1½ tablespoons finely grated fresh
ginger
1½ tablespoons crushed garlic
½ teaspoon ground turmeric
¾ cup (180ml) vegetable oil and melted
unsalted
butter combined
750g yellow (brown) onions, about 4½
medium, finely chopped
1 teaspoon salt, plus extra salt to
taste
1kg beef chuck, excess fat removed, cut
into 1½-inch pieces
about 4 cups water
4 fresh green chilies, slit lengthwise
½ cup white vinegar
½ teaspoon tamarind concentrate
½ teaspoon sugar
steamed basmati rice, for serving
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Method:
In a spice grinder, grind dried chilies,
cumin seeds and peppercorns to a powder. Place in a bowl and
combine with ginger, garlic and turmeric. Set aside. In a
karhai or frying pan, heat oil and butter mixture over medium-low
heat. Add onions and 1 teaspoon salt, and cook, uncovered,
stirring often, until onions are dark golden brown, 20-25 minutes.
Raise heat to medium-high and add beef. Cook, turning beef
pieces, for 5 minutes. Add spice mixture and cook, stirring,
until fragrant, about 2 minutes. Pour in enough water to cover
beef. Add fresh chilies and bring to a simmer. Cook over
low heat, partially covered, stirring occasionally, until liquid is
reduced by half, about an hour. Stir in vinegar, tamarind and
sugar. Taste and add salt if necessary. Cook, uncovered,
until sauce reduces and thickens, about 30 minutes. Serve hot
with steamed rice.
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