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Monadnock Farm and Community Coalition
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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