Beef Indian Curry

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:

1. Mix dry ingredients together except garam marsala, with freshly minced ginger.

2. Season ground beef with dry ingredients and ginger.

3. Using a wok, saute beef with garlic and onions.

4. Toss in roasted tomatoes and yogurt, 1 tbsp chopped cilantro, and 1 tsp salt to the mixture

5. Pour in beef broth into mixture. Add garam marsala and cilantro/parsley.

6. Cover skillet and simmer until chicken breasts are no longer pink in the center and juices run clear, about 10 minutes.

7. Serve with naan.