1/4 cup vegetable oil
1 tsp cumin seeds
1 Tbs ground coriander
1 tsp ground turmeric
1 teaspoon peppercorns
1 teaspoon mustard seeds
2-3 bay leaves
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 Tbs. freshly grated ginger
1 1/2 pound top sirloin, trimmed of excess fat and cut into bite-sized chunks
1 medium tomatoes, chopped
2-4 cups water
1 cup dry lentils
kosher salt to taste
freshly ground pepper to taste
2 cups cooked jasmine rice
- Heat the oil in a medium skillet over medium-high. Add the cumin seeds, mustard seeds and peppercorn and bloom for 20 seconds.
- Toss in the onions and bay leaves to saute until soft, 4 minutes
- Crush the garlic with the grated ginger, along with a pinch of salt, to form a paste
- Add beef and brown, 4 minutes each side
- Add garlic-ginger mixture , turmeric and cinnamon stick to skillet
- Add chopped tomatoes and a good pinch of salt. Cook 8 minutes, until spices start to become fragrant.
- Add the water to cover beef and bring to a boil, then reduce heat and simmer until beef is tender, about 30 minutes.
- Add lentils and simmer until they are cooked through about 20 minutes.
- Serve with cooked rice.
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