Tuesday, August 26, 2008

Beef Vindaloo

4 lbs lean beef, cubed
6 or more small fresh red chillies (remove seeds to diminish heat)
3 cloves garlic, minced
1/2-inch piece fresh ginger, peeled, minced
3/4 cup vinegar
1 tsp whole cumin seeds
1 tsp whole coriander seeds
1/2 tsp whole cardamom seeds
1 tsp whole fenugreek seeds
1 tsp ground turmeric
1 tbs brown sugar
1 1/2 tbs ghee (clarified butter)
Place beef in a large glass bowl. In a food processor, process chillies, garlic, ginger, vinegar, spices and brown sugar into a paste. Pour over beef and toss to coat. Chill for several hours, or overnight, occasionally tossing mixture.
Heat ghee in an over-sized skillet over medium-high heat. Add beef, reserving marinating liquid. Cook until beef is browned, then add reserved marinade and bring to a simmer. Reduce heat to medium-low. Simmer, covered, for about 30 minutes, or until beef is tender and cooked. Serve over basmati rice.

(traditionally served for its cooling effect on the palate)
1 large English cucumber
kosher salt
1 tsp ground cumin
2 shallots, very finely chopped
1 1/2 cups plain, whole milk yogurt
1 tsp lemon juice
Peel cucumbers. Cut in half lengthwise and remove seeds with a spoon. Finely slice, then place in a strainer and sprinkle with salt and let stand for 15 minutes. Rinse under cold, running water and drain well. Combine with remaining ingredients. Serve chilled.

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