Ingredients: 1 1/2 lb beef chuck boneless cubed 1/2" 3 tb olive oil 3/4 c beef stock 3 ea onions, chopped fine 2 ts tamarind concentrate 2 1/2 tb tomato paste 1/2 ts paprika hungarian hot 1/4 ts fenugreek ground 3/4 ts coriander seeds, crushed 1 ts tarragon dried salt 1 1/2 ts black pepper freshly ground 3 ea garlic cloves minced fine 3 tb cilantro leaves chopped 1/4 c walnut pieces finely chopped 1 tb sugar or honey
Directions:Heat the oil over med-high heat in a large cast iron skillet. Add the beef, onions, and garlic and cook while stirring for 12-15 minutes. Combine the hot beef stock, with the tomato paste and the tamarind concentrate in a bowl and alow to stand until all of the tamarinf concentrate is disolved, approx. 8-10 minutes. Add this mixture to the beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1 1/2 hours. Be sure to stir occassionaly. Add stock as needed if the liquid reduces too much. Add the sugar and walnuts and simmer for 15 more minutes. |