2 Onions thinly sliced
2 tb Oil
2 tb Cardamom
1 tb Crushed coriander seeds
1 tb Ground cumin
1 tb Ground turmeric
1 tb Chili powder
2 Cloves garlic, crushed
1 lb Lean beef cut into 1 inch
-cubes
2 1/2 c Beef stock
(use 3 cups if double size)
2 Bay leaves
-pinch of salt
-freshly ground black
-pepper
1 tb Lemon juice
Fry the onions in the oil until golden brown, then take out of
the pan and set aside. Mix all the spices with the garlic. Rub
the spice mixture into the meat. Add to the pan and brown until
the spice coating turns a rich brown color.
Return the onions to the pan and add the stock and bay leaves.
Bring to the boil, add salt and pepper to taste. Simmer covered
until the meat is tender. (Depending on cut of beef anywhere from
1 1/2 hours to 3 hours) Make sure the sauce does not boil dry.
Just before serving remove bay leaves and add the lemon juice.
Serve with rice and pappadoms.
CROCKPOT VERSION:
Using 6 quart crockpot - Cut meat into 1 1/2 inch cubes. Made 4 lbs of
meat, used 3 cans of broth. Too much broth, cut back to 2 cans.
Omit browning of meat and onions, mix all ingredients
in crockpot. Cooked on HIGH for 6 hours.
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
