Saturday, October 13, 2012

Aromatic Beef Stew with Mustard Greens, Fenugreek, and Mint

Beef isn't commonly associated with Indian food, but the diversity of Indian food does include beef. This dish is less like a stew and more like very tender beef with some greens. Fenugreek leaves may be hard to find, but can be found frozen in Indian grocery stores. It's worth tracking them down for this recipe.

One year ago: Beets with Balsamic Syrup, Nuts, and Mint
Two years ago: Cranberry, Caramel, and Almond Tart
Three years ago: Black Bean and Corn Quesadillas

Aromatic Beef Stew with Mustard Greens, Fenugreek, and Mint (from 660 Curries)

2 tbsp ginger paste
1 tbsp garlic paste
1 tsp coarse salt
1 lb boneless beef, cut into 1" cubes
2 tbsp canola oil
2 fresh green chiles, stems removed and cut in half lengthwise
8 ounces fresh mustard greens, finely chopped
1/2 cup chopped fenugreek leaves
1/2 cup finely chopped mint
1/4 cup finely chopped cilantro

1. Stir ginger paste, garlic paste, and salt together in medium bowl. Add beef and stir to coat. Refrigerate covered for 30 minutes - overnight.
2. Preheat a wok or cast-iron skillet over medium-high heat. Drizzle in oil and add beef and chiles. Cook until meat is seared and chiles are browned, 8 - 10 minutes.
3. Add mustard greens and fenugreek leaves and cook until mustard has wilted and wok is deglazed, 8 - 10 minutes.
4. Pour in 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is fork-tender, 15 minutes.
5. Stir in mint and cilantro and serve.

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