Smothered Beef labdhara gosht via Madhur Jaffrey's Quick and Easy Indian Cooking |
- 1 pound boned shoulder of lamb (AHAHAHAHAHA! I'll have the butler get that out of the fridge as soon as he's done wiping my ass with hundred dollar bills. I used stewing beef. Pork will work, too) cut into 1 inch cubes
- 1 small onion, peeled and finely chopped
- 1 inch piece fresh ginger, peeled and finely chopped (we just grated it to save time)
- 1 medium sized tomato, peeled and finely chopped (can't be bothered peeling. We just chopped it)
- 1/2 cup finely chopped cilantro
- 1-2 fresh, hot green chiles, cut into fine rings (leave the seeds in there, you big baby)
- 1/4 teaspoon ground turmeric
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/4 cup plain yogurt
- 1 tablespoon tomato paste
- 3/4 teaspoon salt, or to taste
- 3 tablespoons vegetable oil
- 4 cloves garlic, peeled and finely chopped
- 1/2 cup water
- Freshly ground black pepper
Directions
- Put all the ingredients except the oil, garlic and black pepper in a bowl and mix well (I love recipes that are basically "throw all the shit together and apply heat.")
- Put the oil in a Dutch oven and set over medium high heat. When the oil is hot, add the garlic and stir until the pieces turn medium brown.
- Throw in the meat mixture and stir a couple times. Add the 1/2 cup water. Bring to a simmer and cover. Cook for about 90 minutes, or until the meat is tender.
- Uncover and turn heat to high until sauce is thick. Sprinkle in black pepper to taste.
Good times! |
Your "editorial comments" gave me a good laugh! This looks delicious. Thanks for sharing with the Let's Get Real party!
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