Khalia

Ingredients

• 1 1/2 lb Beef chuck boneless cubed 1/2"
• 3 tb olive oil
• 3/4 c beef stock
• 3 ea onions, chopped fine
• 2 ts tamarind concentrate
• 2 1/2 tb tomato paste
• 1/2 ts paprika hungarian hot
• 1/4 ts fenugreek ground
• 3/4 ts coriander seeds, crushed
• 1 ts tarragon dried
• salt
• 1 1/2 ts black pepper freshly ground
• 3 ea garlic cloves minced fine
• 3 tb cilantro leaves chopped
• 1/4 c walnut pieces finely chopped
• 1 tb Sugar or honey

Directions

1. Heat the oil over med-high heat in a large cast iron skillet.
2. Add the Beef, onions, and garlic and cook while stirring for 12–15 minutes.
3. Combine the hot beef stock, with the tomato paste and the tamarind concentrate in a bowl and alow to stand until all of the tamarinf concentrate is disolved, approx. 8–10 minutes.
4. Add this mixture to the Beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1 1/2 hours.
5. Be sure to stir occassionaly.
6. Add stock as needed if the liquid reduces too much.
7. Add the Sugar and walnuts and simmer for 15 more minutes.