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HARVEST OF THE MONTH
February

CARROTS AND BEEF

Fragrant South Indian Beef Curry

INGREDIENTS

• 2 tablespoons canola oil

• 1 medium onion, thinly sliced

• 12 fresh curry leaves or 2 bay leaves

• 6 garlic cloves, grated

• 4 teaspoons finely grated peeled fresh ginger

• 1 tablespoon tomato paste dissolved in 1/2 cup of water

• 2 teaspoons ground coriander

• 1 teaspoon garam masala

• 1 teaspoon cayenne

• 1/2 teaspoon ground turmeric

• 4 small dried hot chiles

• 4 star anise pods

• Two 3-inch cinnamon sticks

• 1 3/4 pounds boneless beef short ribs, cut into 3/4-inch pieces

• Salt

DIRECTIONS:

Step 1: In a medium enameled cast-iron casserole, heat the oil until simmering. Add the onion and curry leaves and cook over moderate heat until lightly browned, about 7 minutes.

Step 2: Add the garlic and ginger and cook until fragrant, 1 minute. Stir in the dissolved tomato paste along with the coriander, garam masala, cayenne, turmeric, dried chillies, star anise and cinnamon sticks.

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