Comforting Curries is the theme of the week at I♥CC. I’m still waiting for my curry cookbooks to get here, so I went hunting on the Internet for curry dishes, and ran across one that particularly appealed to me for a variety of reasons… Baked Beef Curry at Spices Bites from Ms. Jaffrey’s book, At Home with Madhur Jaffrey. Her step by step is much more succinct than my own…I invite you to visit her site as well!
Madhur Jaffrey’s Baked Beef Curry
From At Home with Madhur Jaffrey
Blogged by: Spices Bites
6 tbsp. canola oil
6 green cardamom pods
2 2-inch cinnamon sticks
2 lb. beef stew meat (she used beef round chunks; I used beef chuck)
1 tsp. whole cumin seeds
2 cups chopped onions
1 1/4 cups yogurt (I used 2 6-oz containers)
2 tbsp. ground coriander
2 tsp. ginger paste (finely grated ginger)
1/4-1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1. Preheat oven to 350 degrees Fahrenheit.
2. Heat oil in an ovenproof pan over medium-high heat — I used a 5.5 quart dutch oven. When the oil is hot, add the cardamom pods and cinnamon sticks, stirring once.
3. Brown beef in batches, keeping browned pieces in a bowl.
4. Once beef is browned, add cumin seeds and let them pop before adding the onions. Fry onions until they start turning pale brown.
5. Add ginger, ground coriander, cayenne, and salt to pan, mixing thoroughly with onions.
6. Lower the heat a bit and return the beef and any accumulated juices to pan, making sure to coat the beef with the onion and spice mixture.
7. Add yogurt to pan and stir to mix. Increase heat back to medium-high, until contents begin to simmer.
8. Turn the heat off on the stove. Take a large piece of foil and cover the pan, making sure to tightly seal around the edges. Then place the lid of the pan on top and place in oven. Bake for about 90 minutes.
9. Carefully remove pan from oven and slowly take off lid and foil, making sure you don’t burn yourself with the steam. Give the contents of the pan a good stir to mix everything up, then serve.
My timing got all off…and I was just starting the rice when I should have been pulling the curry from the oven. I turned the oven off, and left the pan in for awhile…next time I won’t do that. Our curry wasn’t saucy like it maybe should have been, but that’s okay…because it disappeared anyway.
I fixed Rice with Peas from Madhur Jaffrey’s Indian Cooking as a side dish, dusted all with a sprinkling of fresh coriander (cilantro in my neighborhood!) with a saucer of plain yogurt along side. Had it not been dark-thirty already (Pacific Standard Time…ish!), I think I’d have made the Coriander-Mint Chutney to go with this. Another time…and there will be another time!
I think I’m getting the hang of the Indian flavors now. So far, everything I’ve fixed has met with reasonable approval. This dish, however, was met with praise. Hubby said he’s learning to de-program his mouth on “Indian” nights so he doesn’t develop a preconceived notion about how it should taste. He’s finding he likes the warm spices…a bit unusual to us at first, but it’s growing on him! He found himself sneaking bits and bites of the leftovers throughout the night. This is a good thing!
One of the things I really like about this recipe is that it gives me another way to use “stew beef.” I buy whole chuck neck or shoulder rolls and fabricate my own cuts of meat. It’s been an adventure…and sometimes I end up with odd pieces that are only good for stew or grinding. This curry is a wonderful way to use some of those extra bits.
Please come back to visit again next week…we’ll be celebrating root vegetables!! If you want to cook with us, visit I Heart Cooking Clubs to sign up and follow along!