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.