Beef Dhansak.
You are probably more familiar with lamb dhansak but I don't like the gamy taste or the smell of lamb so I have instead made a beef version. This curry is mild, delicate with just a hint of heat. The long slow cooking process has resulted in tender, melting beef, creamy and nutty lentils and chick peas. A fabulous fat Friday feast served alongside fluffy perfumed Jasmine Thai rice or Basmati if you prefer.
Serves 8.
The spices.
In frying pan, dry roast,
-2tbsp cumin seeds.
-2tbsp coriander seeds.
-5 cloves.
-2tsp peppercorns.
-1tsp fenugreek seeds.
-4 cardamom pods.
-4 dry chillies (adjust according to your taste)
Grind the roasted spices in the spice grinder or pestle and mortar, leave aside.
The beef.
1kg stewing beef, cut into 3cm chunks, season with salt.
The sauce.
-2tbsp chopped ginger.
-2 cloves garlic, chopped.
-2 large onions chopped.
-2tsp mustard seeds.
-2 star anise.
-1 stick cinnamon.
-800g fresh tomatoes, chopped.
-1tbsp balsamic vinegar.
-1tbsp honey.
-a few stalks fresh coriander.
Leave until needed.
The vegetables.
200g green lentils, wash and leave aside.
2x400g tin chick peas, drain and leave aside.
In the casserole dish with 2tbsp of vegetable oil, fry
-chopped onions,
- chopped garlic,
-chopped ginger,
-mustard seeds,
-cinnamon,
-star anise,
-plenty of sea salt, stir fry for about 5-10 minutes, add
-the beef,
-ground spices,
-1tsp turmeric,
-1tsp paprika.
Stir to coat the meat in the spices then add,
-chopped tomatoes,
-balsamic vinegar,
-fresh coriander,
-lentils,
-2tbsp soy sauce,
-500ml water.
Stir together.
Cover with a lid and leave to cook for around 45-50 minutes, stirring occasionally.
(5 minutes before the curry is done add the chick peas to warm through)
Taste and adjust the seasoning, you may need a tablespoon of honey.
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