Author: Monica Ming
Ingredients:
2 tbsp and 1 tsp ground coriander
2 tbsp and 1 tsp ground cumin
1 1/2 tbsp and 1 tsp ground turmeric
1 1/2 tbsp and 2 tsp freshly minced ginger
1 tsp dry mustard
1 tsp garam marsala
1/2 ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cardamom
1 1/2 tsp paprika
2 lb stew meat beef (substitute with lamb or chicken or tofu)
3 tsp salt
1 tbsp minced garlic
1/2 onion
1/2 cup of cooking oil
1/2 cup and 1 tbsp beef broth (optional to use carrots and celery in beef broth or beef bouillon)
15 oz roasted tomatoes
1 cup whole milk plain yogurt (do not use Greek yogurt or non-fat yogurt)
1 tbsp chopped fresh cilantro (substitute with parsley if cilantro tastes like soap)
1 tbsp fresh lemon juice
Instructions:
Mix dry ingredients together except garam marsala, with freshly minced ginger.
Season ground beef with dry ingredients and ginger.
Using a wok, saute beef with garlic and onions.
Toss in roasted tomatoes and yogurt, 1 tbsp chopped cilantro, and 1 tsp salt to the mixture
Pour in beef broth into mixture. Add garam marsala and cilantro/parsley.
Cover skillet and simmer until chicken breasts are no longer pink in the center and juices run clear, about 10 minutes.
Serve with naan.
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