In this beef curry—a real pleasure on a cold day—tomato helps tenderize the meat while also adding an acid note to the sauce. The meat is marinated, seared briefly, and then simmered in plenty of water for two hours, until extremely tender.
Serve with rice, a salad, and a simple vegetable dish.
Place the meat in a large bowl, add the salt and turmeric, and mix well. Add the tomato, ginger, shallots, chile powder, and
Place a large wok or a wide heavy pot over medium-high heat and add the remaining
Taste for salt, and adjust if necessary. Serve hot or at room temperature.
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