Name: Aromatic Beef Stew with Mustard Greens, Fenugreek, and Mint (Gosht Hariyali)
Yield: Serves 4
Cuisine: India
Ingredients: 1 pound boneless beef (chuck, or “stew meat”), cut into 1-inch cubes; 1 tablespoon Garlic Paste; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 8 ounces fresh mustard greens, finely chopped (see Tip); 1 teaspoon coarse kosher or sea salt; 2 tablespoons Ginger Paste; 2 tablespoons canola oil; ½ cup chopped fresh or frozen fenugreek leaves (thawed if frozen); ¼ cup finely chopped fresh cilantro leaves and tender stems; ½ cup finely chopped fresh mint leaves

Raghavan Iyer

Aromatic Beef Stew with Mustard Greens, Fenugreek, and Mint

Gosht Hariyali

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Celebrate the abundance of greens widely cultivated all across India, in this beef curry that combines the bitterness of mustard with the perfume of fenugreek and the allure of mint. Serve it with Saffron-Laced Basmati Rice.

Ingredients

2 tablespoons Ginger Paste
1 tablespoon Garlic Paste

Asia
India
Main course
Gluten-free
Spicy

Method

Stir the Ginger Paste, Garlic Paste, and salt together in a medium-size bowl. Add the beef and stir to coat it with the paste. Refrigerate, covered, for at least 30 minutes or as long as overnight, to allow the flavors to permeate the meat.
Preheat a wok or a well-seasoned cast-iron skillet over medium-high heat. Drizzle the oil down its sides. When the oil has fo

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method