Sunday, November 13, 2011

Beef Kurma

Adapted from Julie Sahni's recipe in the "Savoring India" cookbook.  Delicious with parotta!  Try with chicken or mutton instead of beef. 
1 tablespoon poppy seeds
3 tablespoons coriander seeds
1 tablespoon fennel seeds
1/2 teaspoon turmeric powder
2.5 pounds beef, cubed and room temperature
6 red chiles (whole, dried) -- use less if less spice is required!
1 cinnamon stick
6 cardamom pods, split open
6 cloves
1 star anise
2 medium oninos, finely chopped
3 tablespoons ginger garlic paste
1/2 to 3/4 can coconut milk

First, dry roast the coriander, poppy and fennel seeds over medium high heat.  Once they are toasted, remove from heat, let them cool then grind them into a fine powder.

Heat a couple tablespoons of oil in a pressure cooker.  Stir fry the beef in the pot until it is browned but not cooked through.  Remove from cooker. 

Add a little more oil to the cooker.  When it is hot add whole spices: chiles, cinnamon, cardamom, cloves, star anise.  Stir fry for a minute or so then add chopped onion.  Cook the onion until it is browned (a good 7-10 minutes).  Add ginger garlic paste, stir fry for about a minute.  Add roasted and ground spices along with turmeric powder.  Add 1-2 cups water (according to how thick you want the gravy) along with coconut milk and salt (a good couple teaspoons).  Put the lid on the pressure cooker.  Cook for about 20 minutes (or 2-3 whistles), then remove from heat and let the pressure naturally release.  

Check seasonings, garnish with cilantro.  Serve with parotta, rice or chapati. 

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