Indian Beef Curry

I am confused every time I order curry at an Indian restaurant. It has so many dishes with curry flavor. However, I love curry despite the confusion. I went through many Indian curry recipes – some with coconut milk and others with tomato sauce. I made one with coconut milk and posted the recipe on this blog. Today, I will make this recipe with tomato sauce. Some curry dishes include legumes, such as lentils, and a bowl of rice or nan bread. Eating and cooking in Asia is taken seriously. Therefore, fine tuning the body, both spiritually and physically, is a big part of eating. Indians, especially, have a tradition of combining different seasonings. To make Indian meals, those seasoning play an important role to making the successful dish. Most of the seasonings are very healthy for the body. Even there is a long list of spices, it is worthwhile because of the robust, unique flavor that more than any other cuisines comes from these spices.

Ingredients:
2 lbs. stewing beef, cut into 2-inch chunks
2 cups beef stock
1 tsp salt
14 oz crushed tomato
2 red onions, chopped
2 tbs ginger and garlic paste
Spices:
1 tsp garam masala
1 tsp turmeric 
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp cayenne
1/2 tsp black pepper
1/4 tsp ground clove
1/ 4 tsp ground star anise
1/2 tsp ground cardamom
2 bay leaves
3 dried hot chilies
One 2-inch cinnamon stick
2 tbs peanut oil
1 tbs butter
1 cup cilantro stems, chopped

Directions:
Melt the butter and oil in a casserole dish with a tight-fitting lid over medium-high heat. Add the ginger-garlic paste and onions and cook for 5 to 7 minutes, stirring until the onions are softened.

 Add all spice ingredients and cook for 2 minutes or until you can smell the aroma.

Move all the spices off to the side of the casserole dish and add beef.

Brown the beef on all sides.

 Add tomato and stock. Bring to boil. Reduce heat to simmer.

 Cover tightly with lid. Cook for 1 ½ to 2 hours.

 Check occasionally that the meat still has plenty of stock. Add more water or stock, if necessary.

 

When meat is tender, season with salt and simmer uncovered until the sauce is reduced slightly. Sprinkle some chopped cilantro and serve with nan bread or basmati rice.