(Loosely based on a recipe from Craig Claiborne’s New York Times International Cookbook).
Serves two. If you want serve more, increase the meat but be careful about the spices.
1 lb. top round or flank steak, cut into 1/2 inch cubes, fat removed and given to the dogs.
2 tbs ground coriander
1 tsp ground cumin
1/2 tsp dry mustard powder
1/2 tsp ground ginger
1/2 tsp tumeric
1 tbs red pepper flakes (or 1 dried habenero pepper) (or a combination thereof)
1 medium onion, coarsely chopped
3 stalks celery, coarsely chopped
4 large mushrooms, coarsely chopped
1/2 medium bell (of course) pepper, coarsely chopped
2 cloves garlic, minced, or 1 tsp dried minced garlic
1 tsp basil
1 tsp or more freshly ground black pepper
1 tsp dried mustard
pinch of salt
Rosemary is good, too, if you have it.
2 tbs vinegar or 1 cup very dry red wine
3 tbs extra virgin olive oil
2 cps water (less if you have the wine)
1 beef boullion cube, if available. Otherwise, more salt.
Heat oil in Dutch oven.
Sautee vegetables until onions are translucent
Add meat and brown on all sides.
Add spices and vinegar (or wine).
Bring to simmer.
Bring to simmer.
Cover and simmer until you can’t stand it anymore or one hour, whichever comes second.
Serve over rice with cucumber and sour cream salad (see below).
Have available from your local Indian store: Garlic relish, lime pickle, and chutney. Lime pickle rocks.
Cucumber and sour cream salad (this is a variation on cucumber and yoghurt salad, but sweeter, because sour cream is sweeter than yoghurt):
One medium cucumber, chopped into quarter inch squares.
Two cups sour cream.
2 tbs lemon juice.
1/2 tsp Cayenne pepper or more, to taste.
Garlic powder or paste equivalent to one clove or more, to taste.
Freshly ground pepper to taste.
Mix ingredients. Taste.
Add spices as necessary until it’s perfect.
Chill and serve cold. It helps moderate the heat of the curry.