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Tahmina's Beef Curry recipe for December 10, 2005
Tahmina's Beef Curry


Ghee (clarified butter) and oil for frying
1 onion - pureed
1 bay leaf (large)
1 large cinnamon stick
1/2 teaspoon freshly crushed nutmeg
1/2 teaspoon freshly crushed Alachi cardamom (shelled)
1/4 teaspoon whole cloves
1 teaspoon turmeric
2 tablespoon red pepper mix (use pepper at your preferred heat level)
1 tablespoon cumin
1/2 tablespoon salt
1 1/2 tablespoon pureed fresh garlic and fresh ginger mix (equal parts)
3/4 tablespoon Rogan Josh spice (hot spice mix - use less or none if desire mild curry)
1 tablespoon fried garlic (found at Asian stores)
1/8 c water
2 pounds cross-cut beef ribs (short-ribs), bones-in
1-2 large potatoes, diced in large squares
1/4 cup water


Lightly sauté pureed onion in ghee (or a mixture of oil and ghee). Add next six ingredients and sauté until turmeric turns a slightly darker color. Add the following seven ingredients and sauté until you can smell the garlic. Add the beef and cook on medium low heat about 30 minutes or until the liquid from the beef makes the sauce quite thin. Cook 15-20 minutes longer, until the sauce begins to again thicken. Add last 1/4 cup of water and potatoes and simmer until sauce becomes thick and the potatoes are cooked. Serve over rice.

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