By David Rocco’s Dolce India
INGREDIENTS
– 2 tbsp coconut oil
– 1 tsp mustard seeds
– 1 tsp fenugreek seeds
– 1 tbsp ginger garlic paste
– 2 green chilies, chopped
– 1/3 cup chopped red onioin
– ½ cup diced tomatoes
– 1 tsp sea salt
– 1 ½ tsp coriander powder
– 1 tbsp chili powder
– ½ tsp turmeric powder
– ½ tsp fennel powder
– ½ tsp cumin powder
– 2 tsp garam masala
– 1 tsp black pepper
– 1 lb cubed stewing beef
– 2 white potatoes, cut into large chunks
– 1 large carrot, cut into large chunks
– 1 plantain, cut into large chunks
– 6 fresh curry leaves
DIRECTIONS
In a pot, heat coconut oil, then add mustard and fenugreek seeds to temper them. Then add your ginger garlic paste, green chilies, red onion and diced tomatoes and stir.
In a separate bowl, combine your dry spices: sea salt, coriander powder, turmeric, fennel, cumin, garam masala and black pepper. Then add a tablespoon of water, stirring to make a paste and then add it to the pot and mix well. Let it reduce.
Now add your beef to the pot, and cook for a few minutes, letting it absorb the flavor of the sauce. Then add your cut veggies, stir them in. Add about 4 cups of water to the pot, so that all of the vegetables and meat are covered, stir, add your curry leaves and reduce heat to low and let cook for 2 hours.
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