Ingredients
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3 tablespoons coriander
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2 inches cinnamon sticks
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1 teaspoon black peppercorns
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2 teaspoons fenugreek seeds
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4 -6 dried chilies, soaked
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8 cloves garlic
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1 large onion
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1 inch fresh ginger
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1/4 cup white vinegar
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2 lbs beef chuck steaks or 2 lbs lamb shoulder, trimmed and cut into 2 inch cubes
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3 tablespoons ghee or 3 tablespoons butter
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1 tablespoon cumin
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6 cloves
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1 teaspoon fennel seed
Instructions
- Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
- Grind chilies with garlic, onion and ginger to make a paste.
- Mix spice powder with vinegar.
- Place meat in container and rub well with spice mixture.
- Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
- Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
- Add bay leaves and stock and bring to a boil.
- Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
- Season to taste.
- This is one of those dishes that taste better the next day so, if time permits, keep that in mind.