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3 pounds stewing beef, cut in 2" cubes
Marinate beef with paprika or chili powder, turmeric, black pepper, salt, and 2 tbsp. vinegar for about 2 hours in refrigerator.
Heat oil in large pot. Add the sliced onions, garlic and curry leaf, and sauté until onion is translucent. Add beef and brown on all sides.
Add the remaining ingredients, except chopped onion and bell pepper, and cook on medium-low heat, covered, for about 1 hour 40 minutes, or until beef is tender.
Add chopped onion and bell pepper and cook 20 minutes longer. Serve over cooked rice.
Poster's Notes:
Curry leaf is available in Asian groceries; if not, substitute 4 tsp. powdered coriander.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2-1/2 tsp. mild paprika or chili powder
2 tsp. turmeric
1 tsp. black pepper
1 tsp. salt
1/2 cup vinegar, divided
1/4 cup vegetable oil
3 large onions, sliced
2 cloves garlic, sliced
1 fresh curry leaf
1 tsp. ground ginger
1 tsp. salt
3 tbsp. tomato paste
1/4 cup water
1 large onion, chopped
4 bell peppers, chopped
This recipe is served for Passover in Cochin, India. Sephardic cultures are permitted to use rice on Passover.