The Persian style beef stew is usually not spicy, mostly consumed with lentil pilaf or dill and fava bean pilaf. Presented here is an Indian version of such beef stew. Hindus will surely not appreciate this sacrilegious dish, but I am sure you will! The author loves Indian food and also beef stew, this compromise was devised to satisfy both those desires. Note that this is not a beef curry, but is indeed a stew. The high volume of chili might even make it eligible to be called a Chili.
Ingredients:
2.2 Pounds (1 kg) bone-in beef short ribs
1 cinnamon stick
2 bay leaves
4 dried whole Kashmiri chilies
1 TBSP paprika
1 TSP coriander powder
1/2 TSP turmeric
1 TBSP Garam masala
1 TBSP garlic, grated
1 TBSP ginger, grated
1 small ginger root, cut to sticks
1 TBSP tomato paste
1 cup
caramelized onions (attained from 2 large yellow onions)
1 cup tomato puree
1 cup chicken stock (or water)
1/2 cup full-fat yogurt
1 russet potato, diced
Sear the seasoned ribs until light golden brown. Transfer to the stewing pot. Toast all the spices, bay leaves, paprika, and chilies in the same pan for 30 seconds.
Add the garlic, ginger (both the grated and slices), and tomato paste. Add the caramelized onions and cook until garlic is fragrant, Add the tomato puree.
Add the sauce to the stewing pot. Dissolve the yogurt in the stock and also add to the pot.
Cook in a slow cooker, on low, and for 8 hours. In case you prefer to use the stove, transfer the stew to heavy-bottom pot. Cook, covered, on low heat for two hours. Do not add more water in addition to the amount called by the recipe.
The next day I skimmed the excessive fat from the surface, then blended the remaining sauce to a fine puree. I also cooked the potato until soft and added it to the stew.
Finely chopped fresh cilantro is a nice touch and a great garnish. Serve it with rice or bread.
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