Indian-Style Beef Stew with Ginger

Ingredients

• 1 kg lean beef (for stewing)
• 2 onions
• 2 Garlic cloves
• 4 cm ginger
• 2 chili peppers
• 2 tbsp clarified butter
• 1 tbsp curry powder
• 2 tsp cumin
• 1 small piece cinnamon stick
• 1 clove of nutmeg
• 4 ripe tomatoes
• 0.5 bunch cilantro
• Salt
• Pepper
• 150 g yogurt
• rice (for serving)

Instructions

1. 1.

   Cut the beef into large cubes. Peel and finely dice the onions and garlic. Peel and mince or grate the ginger. If desired, deseed and dice the chilies. Heat the clarified butter in a large pot. Brown the beef pieces in batches, then set aside. Add the onions, garlic, and ginger to the remaining fat and sauté for 5 minutes until lightly browned, stirring constantly. Stir in the curry powder and some chili, crush the cinnamon, cumin, and nutmeg in a mortar and add them as well; cook together for about 1 minute. Return the beef with its juices to the pot and pour in approximately 300 ml water. Cover and simmer on low heat for 30 minutes, adding more water if needed. Meanwhile, blanch the tomatoes in boiling water, peel them, and dice finely. Add the tomatoes to the stew, cover, and cook for another 30 minutes. Wash the cilantro and chop half of it finely. Stir in a little yogurt (2–4 tbsp), taste again, and garnish with cilantro leaves and chili if desired.

2. 2.

   Serve with basmati rice and the remaining yogurt.