Tamarind paste really makes this dish. It adds a tangy touch to what might be otherwise just another beef stir fry. Check it out the Tamarind Beef recipe here!!
[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 tsp all spices
- 1 tbsp coriander leaves, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tbsp icing sugar
- 1 tbsp ginger/garlic paste
- 1 onion chopped
- 1/2 tsp salt
- 2 tbsp tomato paste
- 2 tbsp oil
- 2 green chillies, deseeded and sliced
- 2/3 cup water
- 4 curry leaves
- 125 gms tamarind
- 750 gms boneless beef, cut into one inch cubes and pre-cooked
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Soak the tamarind overnight in water. Strain it and save the liquid.
Put tamarind, tomato paste, icing sugar, ginger/garlic paste, salt and onion into a blender and mix to a smooth puree.
Heat oil in a wok, add cumin and coriander seeds, mustard seeds and curry leaves; cook until the spices start popping.
Stir the beef cubes into the spices and fry for four minutes until the meat is brown.
Add chillies, all spices, tamarind mixture and reserved tamarind liquid and cook for 25 minutes.
Take it out in a serving dish. Garnish with coriander leaves. Tamarind Beef is ready to serve.
- Serve with paratha.
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