Wednesday, March 26, 2014

Smothered Beef (or Pork, or Lamb if you're a Rockefeller)

     "Smothered" foods always struck me as unfortunately named. "Smothered beef" conjures images of someone in a field holding a pillow over a cow's face. This particular smothered dish comes by way of Madhur Jaffrey. This is just packed with all sorts of wonderful flavors and made for a tremendous meal when served over some basmati rice. If you haven't given Indian food a try, I can't recommend it enough. As always, any notes or changes are in blue.

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
  1. 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.")
  2. 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.
  3. 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. 
  4. Uncover and turn heat to high until sauce is thick. Sprinkle in black pepper to taste.
Good times!

1 comment:

  1. Your "editorial comments" gave me a good laugh! This looks delicious. Thanks for sharing with the Let's Get Real party!