Name: Beef Cubes with a Tamarind-Mint Sauce (Gosht Kebab Aur Pudhinay Ki Chutney)
Yield: Serves 4
Cuisine: India
Ingredients: ½ cup plain yogurt; 6 to 8 green Thai, cayenne, or serrano chiles, to taste, stems removed; 6 medium-size cloves garlic; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 1 pound boneless beef (chuck, or “stew meat”), cut into 2-inch cubes; 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; ½ teaspoon coarse kosher or sea salt; 1 teaspoon white granulated sugar; ¼ cup firmly packed fresh cilantro leaves and tender stems; ¼ cup firmly packed fresh mint leaves; ½ teaspoon whole cloves, ground; ½ teaspoon ground turmeric; 1 teaspoon coarse kosher or sea salt; Vegetable cooking spray; Bamboo or metal skewers; 1 or 2 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; ½ teaspoon tamarind paste or concentrate

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This wickedly hot appetizer can throw its eaters for a loop if they are not adequately warned. The effect of the chiles will linger on the palate for minutes, but it’s nothing a cold beer won’t take care of.

Ingredients

For the kebabs

½ cup plain yogurt
6 to 8 green Thai, cayenne, or serrano chiles, to taste, stems

Method

To make the marinade, pour the yogurt into a blender jar. Add the chiles, garlic, and ginger, and puree, scraping the inside of the jar as needed, to make a smooth paste. Place the beef in a bowl and pour the marinade over it. Stir in the ground chiles, salt, turmeric, and cloves. Refrigerate, covered, for at least 1 hour or overnight, to allow the meat to absorb the flavor

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Ingredients

For the kebabs

Method

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