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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (487g) Recipe makes 4 servings |
||
| Calories 752 | ||
| Calories from Fat 485 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 54.0g | 83% | |
| Saturated Fat 26.9g | 134% | |
| Monounsaturated Fat 17.4g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 151mg | 50% | |
| Sodium 756mg | 31% | |
| Potassium 1258mg | 35% | |
| Total Carbohydrate 20.6g | 6% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 10.8g | ||
| Protein 47.5g | 95% | |
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Ingredients
- 2 lbs beef steaks, cut in cubes (i.e., round or london broil)
- 1 tablespoon oil
- 2 onions, chopped
- 2 cloves garlic, minced fine
- 2 green chili peppers, minced fine
- 1 tablespoon fresh grated ginger
- 1 1/2 teaspoons turmeric
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 (14 ounce) can chopped tomatoes, with their liquid
- 1 cup coconut milk
Directions
1
Heat the oil in a large frying pan.2
Add the onions and cook till they soften.3
In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.4
Add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.5
Cook for another minute.6
Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.7
Add the salt and the tomatoes.8
Allow to cook at a slow simmer, covered, until the beef is cooked through and tender.9
This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.10
Add the coconut milk and stir well.11
Simmer uncovered for 5 minutes, or until sauce slightly thickens.12
Serve with rice.
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Featured Reviews for This Recipe
From: Cathy-O
On May 21, 2008
This is the first time I am attempting an indian recipe from zaar. I am really pleased with the outcome. I left out the tomato and the coconut milk entirely, and it was still great. The omission of tomato made it a yellow curry. Instead of tomato, I added 1/2 tsp tamarind concentrate and 1 tsp sugar. It was perfect. I will make it again.
From: Heather U.
On Jul 7, 2004
Great flavors, and easy to put together. I pureed the coconut milk, chili peppers, ginger, garlic, and all of the spices in my food processor and poured it over the sliced beef round, fresh grape tomatoes, quartered onions, and a head of cauliflower in our crock pot. I just set it on low and let it do its thing over the course of the day-- super convenient and awesome smells to come home to. I wanted a creamier sauce, so I added 1/2 c of plain nonfat yogurt, which I blended together with some thickener, cilantro, and 1/4 tsp garam masala. Next time I'll squeeze some fresh lemon juice over it and add a touch of sugar. Yummy, FlemishMinx!
From: Cathy17
On Jul 6, 2004
What a wonderful dish! I followed the recipe and used jalapenos from the jar. I didn't have any coconut milk, so used 2% and it turned out just fine. This was wonderful on top of ribeye steaks! I didn't add the meat to the sauce as it cooked. Instead I broiled the steaks and topped them with the sauce. Because I broiled the steaks, the sauce didn't take long to simmer since the meat wasn't simmering with it. I cut the recipe in half and the extra sauce was wonderful on top of rice with the steaks. Thanks Flemish. I'll be making this again!
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