Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Beef chuck boneless cubed 1/2\" |
| 3 tablespoons | Olive oil |
| ¾ cup | Beef stock |
| 3 eaches | Onions chopped fine |
| 2 teaspoons | Tamarind concentrate |
| 2½ tablespoon | Tomato paste |
| ½ teaspoon | Paprika Hungarian hot |
| ¼ teaspoon | Fenugreek ground |
| ¾ teaspoon | Coriander seeds crushed |
| 1 teaspoon | Tarragon dried |
| \N \N | Salt to taste |
| 1½ teaspoon | Black pepper freshly ground |
| 3 eaches | Garlic cloves minced fine |
| 3 tablespoons | Cilantro leaves chopped |
| ¼ cup | Walnut pieces finely chopped |
| 1 tablespoon | Sugar or honey |
Heat the oil over med-high heat in a large cast iron skillet. Add the beef, onions, and garlic and cook while stirring for 12-15 minutes.
Combine the hot beef stock, with the tomato paste & the tamarind concentrate in a bowl and alow to stand until all of the tamarinf concentrate is disolved, approx. 8-10 minutes. Add this mixture to the beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1½ hours. Be sure to stir occassionaly. Add stock as needed if the liquid reduces too much. Add the sugar and walnuts and simmer for 15 more minutes.