Saturday, August 18, 2012

Beef Cubes with a Tamarind-Mint Sauce

This dish is listed as an appetizer in the cookbook. It would be great to have out at a party, but it also works as a light dinner, especially when paired with a refreshing mango salad. The beef is spicy, but not as spicy as you might expect when you read through the recipe. The author suggests pairing with a cold beer. I didn't have any on hand, but I do think that's an excellent suggestion!

One year ago: Penne with Chicken and Pesto
Two years ago: Spinach Soup with Red Lentils

Beef Cubes with a Tamarind-Mint Sauce (from 660 Curries)

1/2 cup plain yogurt
6 - 8 green Thai, cayenne, or serrano chiles, stems removed
6 medium garlic cloves
2 lengthwise slices ginger (2"x1"x1/8")
450g boneless beef stew meat, cut into 2" cubes
1 tsp ground Deggi chiles or 1/2 tsp cayenne + 1/2 tsp sweet paprika
1 tsp coarse salt
1/2 tsp ground turmeric
1/2 tsp whole cloves, ground
Bamboo or metal skewers
1/4 cup firmly packed mint leaves
1/4 cup firmly packed cilantro
1 tsp white sugar
1/2 tsp coarse salt
1/2 tsp tamarind paste or concentrate
1 - 2 fresh green Thai, cayenne, or serrano chiles, stems removed

1. To make marinade, pour yogurt into blender. Add chiles, garlic, and ginger. Puree until smooth.
2. Place beef in bowl and pour marinade over top. Stir in ground chiles, salt, turmeric, and cloves. Refrigerate, covered, for 1 hour or overnight.
3. To make sauce, pour 1/4 cup water into blender and add sauce ingredients. Puree until smooth.
4. Pour sauce into small saucepan and warm over low heat while you cook the kebabs.
5. Heat grill or broiler to high.
6. Thread beef cubes onto skewers with the marinade.
7. Grill or broil for 6 - 8 minutes until cooked to desired level of doneness.
8. Slide beef off of skewers, spoon sauce over beef, and serve.

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