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| Beef Malabar Recipe |
Category: Meats
Rating:
3.43
Servings: 4
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Ingredients
1 lb round steak
1 medium onion; minced
1 clove garlic; minced
2 tablespoon oil
1 teaspoon turmeric
2 teaspoon coriander
1/4 teaspoon black pepper
1/2 teaspoon ginger
1/2 teaspoon dry mustard
1/2 teaspoon cumin
2 tablespoon flour
1 teaspoon lemon rind; grated
2 tablespoon lemon juice
10 3/4 oz beef broth --raisin-almond rice---
3/4 cup long-grain rice
1 small onion; minced
1 tablespoon butter
2 cup water; boiling
1/2 cup raisins
3/4 teaspoon salt
1/4 cup almond slivers; toasted
2 tablespoon parsley; chopped
1/4 teaspoon paprika
Directions: How to Cook Beef Malabar
Curry fans will enjoy this spicy beef dish from the Malabar Coast, a region of South India. Raisin-Almond Rice complements the curry.
1) Cut off any visible fat from beef. Cut into 1/4" strips about 2" long. (For ease in slicing, partially freeze beef before slicing.)
2) SautŽ onion and garlic in the oil in heavy saucepan or skillet. Add spices and sautŽ a few minutes.
3) Coat beef with the flour. Add to saucepan and brown lightly. Add lemon rind, lemon juice and broth.
4) Bring to boiling. Cover and simmer 25 to 30 minutes or until meat is tender, stirring occasionally. Serve with the Raisin-Almond Rice.
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Recent comments on this recipe:
 | | Martin Jourdain writes:
I just cooked this recipe because I had some beef lying around in the
freezer and I felt like Indian food...
Wow! This has lots of pizaaazz. Compared to most of the Indian food I've
eaten, this has a mild spice background (although I left some whole
peppercorns to give it some kick, hayaaa!). The whole interest, I found,
lies in the lemon rind and juice - mmmmmm, finger licking good tangy
sweetness (very well balanced). It gets you from the moment you slip it in
your mouth and lasts throughout. Then the spices chase the whole thing
down.
Don't worry too much about the beef cut you use. I used stewing beef for
this and it was quite good. I figure a slightly fatter cut wouldn't taste
bad either (it would probably give the sauce a more meaty flavour and a
little more body). If you're in to high end luxury, then why not use filet
mignon (just make sure you don't over cook it: sear it, put it aside and
throw it in for the last 5 mins or so).
Posted on 08 Oct 2009, 23:13 ET
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