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dhingri gosht beef with bell peppers onions and mushrooms


this recipe is from "660 curries: the gateway to indian cooking" by raghavan iyar, an iacp award-winning teacher of the year. there is a similar recipe in copeland marks' classic "sephardic cooking: 600 recipes created in exotic sephardic kitchens from morocco to india" cookbook. both books credit the origin of this recipe to the bene yisroel, the jews of cochin, in southwest india, who arrived in india in the 4th century. this community is almost gone,


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  1. The key is to get a flavorful cut
  2. Not the most tender cut
  3. Stir the coconut milk and tumeric together in a bowl big enough to hold all the beef
  4. Add the beef and stir to coat all the pieces
  5. Refrigerate covered for at least 30 minutes and as long as overnight to allow marinade to penetrate
  6. Heat the oil in a large skillet over medium-high heat
  7. Add the mustard seeds
  8. Cover
  9. And toast for about 30 seconds
  10. Until the seeds stop popping
  11. Immediately add the mushrooms
  12. Bell peper
  13. Onion
  14. Curry leaves and beef
  15. Cook uncovered
  16. Stirring occasionally until the meat browns and releases its liquid and the vegetables turn light brown
  17. About 12-15 minutes
  18. Pour in 1 cup water and scrape the bottom of the pan to deglaze it
  19. Spend time doing this
  20. Because the flavor of the curry sauce will be determine by how well you free up any bits of meat or veggie
  21. Stir in the salt
  22. Once the curry comes to a boil
  23. Reduce the heat to medium-low
  24. Cover and simmer for 18-20 minutes
  25. Until the meat is fork-tender
  26. Stir in the cayenne
  27. Wait about a minute
  28. And serve
  29. Most of the liquid will have been absorbed or evaporated
  30. So it will not dilute the pepper

Step 14

Total Time in Minute 55

Ingredients Count 11

cooking dhingri gosht  beef with bell peppers  onions and mushrooms

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Unsweetened coconut milk

Ground turmeric

Boneless beef roast

Coconut oil

Black mustard seeds

Button mushrooms

Red bell peppers

Red onion

Curry leaves

Kosher salt

Cayenne pepper

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