RAGHAVAN IYER-"660 CURRIES"
Curried Beef Stew with Potatoes, Shallots and Malt Vinegar
(Goan Gosht Curry)
1 lb. boneless beef (chuck, or stew meat) cut into 1" cubes
1 tsp. cayenne
1/2 tsp. ground turmeric
8 oz. russet or Yukon Gold potatoes, peeled, cut into 1" cubes,
and submerged in a bowl of
cold water to prevent browning
2 TB. canola oil
4 green or white cardamom pods
2 fresh or dried bay leaves
2 cinnamon sticks (each 3" long)
4 oz. shallots, thinly sliced
2 tsps. coriander seeds, ground
2 tsps. cumin seeds, ground *
1 can (13.5 oz.) unsweetened coconut milk
1 can (14.5 oz.) diced tomatoes
1/4 cup malt vinegar
2 tsps. coarse kosher or sea salt
2 TB. finely chopped fresh cilantro leaves
and tender stems for garnishing
1. Toss the beef in a medium-size bowl with the cayenne and turmeric. Refrigerate, covered, for at least 30 minutes or as long as overnight, to allow the spices to flavor the meat. (The turmeric does tenderize the beef, so the longer you marinate it, the more tender the meat curry.)
2. Drain the potatoes and pat them dry with paper towels.
3. Heat the oil in a large saucepan or skillet over medium-high heat. Add the cardamom pods, bay leaves and cinnamon sticks and cook until they sizzle and are aromatic, 5 to 10 seconds. Toss in the beef, shallots and potatoes. Stir-fry until the beef is seared and the shallots and potatoes are lightly browned, about 5 minutes.
4. Sprinkle in the cumin and coriander and continue to stir-fry for about 2 minutes.
5. Pour in the coconut milk, tomatoes with their juices, vinegar and salt. Stir once or twice to deglaze the skillet, releasing any collected bits of spice and shallots. Reduce the heat to medium-low, cover and simmer, stirring occasionally and gently, until the beef cubes are very tender when cut with a fork, the potatoes are tender but still firm and the sauce is thick, 1 1/4 to 1 1/2 hours.
6. Sprinkle with the cilantro and serve. Serves 6
** If you like, discard the cardamon pods, bay leaves and cinnamon sticks before you serve the curry.
* added
**added
Curried Beef Stew with Potatoes, Shallots and Malt Vinegar
(Goan Gosht Curry)
1 lb. boneless beef (chuck, or stew meat) cut into 1" cubes
1 tsp. cayenne
1/2 tsp. ground turmeric
8 oz. russet or Yukon Gold potatoes, peeled, cut into 1" cubes,
and submerged in a bowl of
cold water to prevent browning
2 TB. canola oil
4 green or white cardamom pods
2 fresh or dried bay leaves
2 cinnamon sticks (each 3" long)
4 oz. shallots, thinly sliced
2 tsps. coriander seeds, ground
2 tsps. cumin seeds, ground *
1 can (13.5 oz.) unsweetened coconut milk
1 can (14.5 oz.) diced tomatoes
1/4 cup malt vinegar
2 tsps. coarse kosher or sea salt
2 TB. finely chopped fresh cilantro leaves
and tender stems for garnishing
1. Toss the beef in a medium-size bowl with the cayenne and turmeric. Refrigerate, covered, for at least 30 minutes or as long as overnight, to allow the spices to flavor the meat. (The turmeric does tenderize the beef, so the longer you marinate it, the more tender the meat curry.)
2. Drain the potatoes and pat them dry with paper towels.
3. Heat the oil in a large saucepan or skillet over medium-high heat. Add the cardamom pods, bay leaves and cinnamon sticks and cook until they sizzle and are aromatic, 5 to 10 seconds. Toss in the beef, shallots and potatoes. Stir-fry until the beef is seared and the shallots and potatoes are lightly browned, about 5 minutes.
4. Sprinkle in the cumin and coriander and continue to stir-fry for about 2 minutes.
5. Pour in the coconut milk, tomatoes with their juices, vinegar and salt. Stir once or twice to deglaze the skillet, releasing any collected bits of spice and shallots. Reduce the heat to medium-low, cover and simmer, stirring occasionally and gently, until the beef cubes are very tender when cut with a fork, the potatoes are tender but still firm and the sauce is thick, 1 1/4 to 1 1/2 hours.
6. Sprinkle with the cilantro and serve. Serves 6
** If you like, discard the cardamon pods, bay leaves and cinnamon sticks before you serve the curry.
* added
**added
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