Beef Curry With Toasted Spices

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

You can also prepare this recipe with cubed leg of lamb. Find fenugreek seed at an ethnic grocery such as World Market, or order online at www.americanspice.com

Ingredients

• 1 tablespoon Homemade Curry Powder
• 2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons salt
• 3 1/2 pounds beef stew meat, trimmed and cut into bite-sized pieces
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 2 teaspoons fenugreek seeds
• 3 whole cloves
• 3 bay leaves
• 2 dried hot red chiles
• 1 (1-inch) cinnamon stick, broken
• 2 tablespoons sugar
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 tablespoon olive oil, divided
• 3 cups vertically sliced onion
• 3 tablespoons minced peeled ginger
• 1/4 cup minced garlic
• 2 tablespoons Hungarian sweet paprika
• 2 cups plain low-fat yogurt
• 1 1/2 cups low-salt beef broth
• 1 cup chopped red bell pepper
• 1/2 cup minced fresh cilantro stems
• 1/2 cup tomato purée

Directions

1. To prepare beef, combine first 3 ingredients; rub evenly over beef.
2. Cover and chill 2 hours, tossing occasionally.
3. To prepare toasted spices, heat a nonstick skillet over medium-high heat.
4. Add coriander and next 6 ingredients; cook 1 minute or until fragrant, shaking pan constantly.
5. Place coriander mixture, sugar, cardamom, and 1/4 teaspoon salt in a spice or coffee grinder; process until finely ground.
6. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat.
7. Add half of beef mixture; sauté 5 minutes or until browned on all sides.
8. Remove from pan with a slotted spoon.
9. Repeat procedure with 1 1/2 teaspoons oil and remaining beef mixture; remove from pan.
10. Reduce heat to medium.
11. Add onion and ginger to pan; cook 6 minutes or until onion is tender, stirring occasionally.
12. Add toasted spiced mixture, garlic, and paprika; cook 1 minute, stirring constantly.
13. Add beef, yogurt, and remaining ingredients; bring to a boil.
14. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.

Yield: 12 servings (serving size: about 1 cup)