Post by Carolyn on Oct 22, 2002 10:13:54 GMT -5
Indian and Italian are probably my two favorite cuisines and in the fall, when it starts to get cold, this recipe is great. The amount of cayenne can be varied, depending on how "warm" you like a dish.
Dum Gosht (Curried Beef Stew)
2 lbs. stew beef, in cubes
2-4 onions, sliced thin
6 cloves garlic, chopped
1/2 teaspoon powdered ginger
1/2 to 1 teaspoon cayenne pepper
1 Tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
10 ounces (1-1/2 cups) plain yogurt, beaten
Brown your beef in a frying pan in a couple tablespoons of cooking oil. Put in a large casserole dish that has a good fitting lid. In the oil, saute your onions and garlic, until soft but not brown. Add your spices and blend well. SLOWLY and at a low heat, add your yogurt to this mixture, stirring all the time. At this stage be careful about the temperatures, because adding dairy to heat can cause it to curdle if you do it too quickly and it's too hot. The curdling won't hurt anything as far as taste, but it'll look kind of "chunky". Pour the sauce over the beef, mixing well. Put on the lid and then cover the top with aluminum foil to get a really good seal.
Bake this in a 375 degree oven for about 2 hours.
Spiced Rice
2-1/2 cups basmati rice
5 cups water
3/4 teaspoon turmeric (gurkmeja)
4 whole cloves (hel nejlikor)
1 inch piece of stick cinnamon (kanal)
3 bay leaves (lagerblad)
4 Tablespoons butter.
Wash the rice several times, until the water is no longer milky (this removes the starch which can make rice very sticky). Drain the rice and put in a large saucepan with the water and spices. Bring to a boil, cover and then lower the temperature VERY LOW and cook for about 20-30 minutes until the water is absorbed. Remove the bay leaves, cinnamon and whole cloves and stir in the butter. Serve with the beef recipe above.
Basmati rice is delicious, thinner than Uncle Ben's, but you can find it all over Sweden, even in Konsum!
Dum Gosht (Curried Beef Stew)
2 lbs. stew beef, in cubes
2-4 onions, sliced thin
6 cloves garlic, chopped
1/2 teaspoon powdered ginger
1/2 to 1 teaspoon cayenne pepper
1 Tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
10 ounces (1-1/2 cups) plain yogurt, beaten
Brown your beef in a frying pan in a couple tablespoons of cooking oil. Put in a large casserole dish that has a good fitting lid. In the oil, saute your onions and garlic, until soft but not brown. Add your spices and blend well. SLOWLY and at a low heat, add your yogurt to this mixture, stirring all the time. At this stage be careful about the temperatures, because adding dairy to heat can cause it to curdle if you do it too quickly and it's too hot. The curdling won't hurt anything as far as taste, but it'll look kind of "chunky". Pour the sauce over the beef, mixing well. Put on the lid and then cover the top with aluminum foil to get a really good seal.
Bake this in a 375 degree oven for about 2 hours.
Spiced Rice
2-1/2 cups basmati rice
5 cups water
3/4 teaspoon turmeric (gurkmeja)
4 whole cloves (hel nejlikor)
1 inch piece of stick cinnamon (kanal)
3 bay leaves (lagerblad)
4 Tablespoons butter.
Wash the rice several times, until the water is no longer milky (this removes the starch which can make rice very sticky). Drain the rice and put in a large saucepan with the water and spices. Bring to a boil, cover and then lower the temperature VERY LOW and cook for about 20-30 minutes until the water is absorbed. Remove the bay leaves, cinnamon and whole cloves and stir in the butter. Serve with the beef recipe above.
Basmati rice is delicious, thinner than Uncle Ben's, but you can find it all over Sweden, even in Konsum!
