Throughout my travels I have had the privilege of exploring flavors from all over. The benefit of time in the big cities... and small towns in fact. Right here in Bozeman, MT we had one of the best restaurants with the most beautiful Indian flavors ones pallet could imagine. When their doors closed due to the pandemic I felt inspired to attempt those flavors and deliver them to my own table. A wonderful way to honor my favorite local hot spot and explore with wild game once again.
Prep time: 30 minutes
Cook time: 2 hours
Servings: 10
Ingredients
1 lb steak, cut into bite size pieces, tenderized with a mallet
2 cans stewed diced tomatoes
4 cups beef broth
2 tsp salt
2 tsp ground black pepper
2 tsp turmeric
2 tsp cumin
1 tsp coriander
1 tsp cayenne pepper
1 tsp smoked paprika
3 Tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 can chick peas
2 cups frozen peas
2 cups steamed jasmine rice (or any white rice)
4 pieces of naan bread (make it yourself or buy it from the bakery section of the grocery store)
Instructions
-In a small sauce pan, add all dry ingredients and toast on low heat (salt, pepper, turmeric, cumin, coriander, cayenne pepper, paprika) for approximately 10 minutes or until the aromas are fragrant, set aside
-In a large pot saute diced onion and garlic in olive oil until tender
-Add dry ingredients and stir until blended
-Add tomatoes and beef broth and bring mixture to a boil
-Reduce to a simmer
-Allow mixture to simmer for at least 30 minutes (longer is OK)
-While mixture is simmering add the remaining olive oil to a skillet
-When the oil is hot add your steak pieces to the oil, dust with a dash of salt, pepper and cumin
-Saute until barely browned (rare)
-Transfer meat to your simmer pot and allow meat to marinate and simmer for at least 30 minutes
-In the last 10 minutes of simmer add the chick peas and the green peas, they will tenderize quickly
-Serve over steamed rice and pair with naan bread
-Enjoy!
NOTE: Play with the spices and flavors, everyone's pallet is different, this is a guide, make it your own! Spice it up (more cayenne, paprika and cumin) or tone it down (heavy cream works well), that's what's so fun about cooking! There are also some very high quality curry powders and pastes that are all inclusive of the dry ingredients in this recipe, those work well too if you are in a hurry ;)
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