August 22, 2009 Leave a comment
This is a very mild indian dish actually, which is beautifully flavoured with wonderful soft meat. I’ve chosen to serve it with spicy green beans and parathas, but some plain rice would be ok. It is, as the vast majority of dinners that I prepare, made with economy and ease in mind. Maybe not always at the very front of my mind. But in mind. The paprika in this makes its slightly different to a lot of curries you might make from standard curryhouse recipes, but its good. This recipe, like the other two I have linked to in this post, were made from Madhur Jaffrey’s Indian Cooking and the beans are a little hotter, if that floats your particular boat. Anyhow, made to serve 2 greedy people, more with smaller appetites and more if you’re going to serve another dish with it.
- 45og stewing steak, cut into 4cm squares or, as it comes if you’ve bought it pre chopped
- 3 tbsp vegetable oil
- one large onion, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 tsp dried ginger
- 1/2 tsp chilli powder
- 1 tbsp paprika
- 2 tsp salt
- 1/2 tbsp black pepper – very coarsely ground
- 275 ml plain yoghurt
Preheat your oven to gas mark 3. Heat the oil in a large, flameproof casserole and brown the meat all over. This is best done in small batches over a medium high heat, because otherwise it will just steam in the pan, rather than give you the nice brown crust you’re looking for. Once its in the pan, don’t move it about , or it will stick, just give it a few minutes on each side, and it will be fine. Its actually very hard to screw up stewing steak. Which is one of the reasons I like it. When its browned, put it into a bowl and leave to one side, and add your onion and garlic and salt and stir them over a reduced heat for 10 or so minuntes until softened. Return the browned meat and the meat juices that will have collected back to the pan. Also add your ginger, chilli, paprika and pepper. Stir this around for about a minute and add your yoghurt. When this comes to simmering point, cover your casserole tightly and put in the oven for 70-90 minutes (check from 70, I would say), by which point the meat should be tender.
Serve with parathas, and a vegetable curry dish, like spicy green beans.