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      RECIPE TITLE "Bushra's Beef Curry with Basmati Rice and Lentils Recipe"
    Source: Beef for All Seasons,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultymoderate

    This recipe is a family tradition that has been passed down through the generations by a good friend of ours. There are countless types of curry on the Indian subcontinent; those from the north of India are quite different in style from those found in the south, which often contain coconut or tamarind, or in Bengal to the east or Gujarat to the west. This recipe contains elements found in the traditional pasanda meat curry and korma gosht, a similar type of meat curry in a rich sauce. The flavorful lentil dish is called "dal" in Indian cuisine.

      RECIPE INGREDIENTS

    For Curry:
    1 1/4 pounds strip sirloin choice grade, cut into 1-inch cubes
    1/2 cup plain yogurt
    3 garlic cloves, minced
    1 tablespoon minced ginger, or 1 teaspoon ground dried ginger
    1/2 tablespoon ground coriander
    1/2 tablespoon ground cumin
    1/2 tablespoon ground garam masala (optional)
    1/2 tablespoon pure red chile powder
    1 tablespoon finely chopped (or ground) almonds
    2 tablespoons peanut oil
    1 onion diced
    1 can (14 ounces) crushed tomatoes, with liquid
    2 tablespoons freshly squeezed lemon juice
    2 tablespoons cilantro
    4 teaspoons slivered almonds, for garnish

    For Lentils:
    1 cup yellow or red lentils
    2 cups water
    1/2 teaspoon ground turmeric
    1 tablespoon ground coriander
    1 jalapeno, seeded and minced
    1 cup canned crushed tomatoes
    5 curry leaves (optional)
    1/2 tablespoon clarified butter (optional)
    1 tablespoon onion (optional)
    1 tablespoon chopped cilantro, for garnish

      RECIPE METHOD

    TO PREPARE CURRY: Place the meat, yogurt, garlic, ginger, coriander, cumin, garam masala, chile powder, chopped almonds, and salt in a mixing bowl. Combine thoroughly, cover, and let marinate in the refrigerator for at least 1 hour. Heat the peanut oil in a saucepan and sauté the onion over medium-high heat for about 7 minutes, or until golden. Add the meat mixture and cook for about 10 minutes, or until well browned, stirring frequently. Add the tomatoes, lemon juice, and 1 tablespoon of the cilantro, and cook for 45 minutes longer, until the meat is tender, stirring occasionally. Just before serving, garnish with the remaining tablespoon of cilantro and the slivered almonds.

    TO PREPARE LENTILS: While the curry is cooking, place the lentils and water in a saucepan and add the turmeric and coriander. Bring to a boil, turn down the heat, and simmer for about 30 minutes, or until just tender. Add a little more water if necessary to keep moist. Let cool slightly and then transfer half of the mixture to a blender and puree. Lightly mash the remaining lentils in the pan and return the pureed lentils to the pan. Stir in the chile, tomatoes, and curry leaves, and season with salt. Cover the pan and cook over low heat for 30 minutes. Just before serving, heat the clarified butter in a small skillet and add the onion. Sauté over medium heat until golden brown and pour over the lentils. Garnish with the cilantro.

    TO PREPARE RICE: Meanwhile, place the rice in a saucepan and add the water and salt. Let sit for 20 minutes so the rice can soak. Bring to a boil, add the lemon juice, and cover the pan. Turn the heat down to low and simmer for about 15 minutes, or until the water is absorbed and the rice is tender. Do not stir while the rice is cooking.

    TO SERVE: Spoon the rice on one side of warm serving plates and ladle the curry on top of the rice. Serve with the lentils next to the rice.

    WINE RECOMMENDATION: A Spanish red will balance the intense flavors of this recipe; alternatively, consider a white wine, such as a California Sauvignon Blanc, or a fruity Alsatian Gewurztraminer.

    HELPFUL TIPS: This recipe calls for individual spices-you are in effect making your own curry powder blend. We think this makes an interesting alternative to using a prepared curry powder, and you can adapt the proportions to suit your own palate; this recipe makes a fairly mild curry, so for more heat, increase the amount of chile powder. These spices, and the curry leaves, are available from Indian markets or gourmet food stores. However, if you have trouble finding them, or if you prefer, use a ready-made blend. For a further shortcut, simply omit the dal-you will still have a delicious and filling meal.

    Recipe reprinted by permission of Harper Collins. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 1032 Fat: 47g Carbohydrates: 107g
    Cholesterol: 100mg Sodium: 569mg Protein: 51g
    Fiber: 20g % Cal. from Fat: 41% % Cal. from Carbs: 41%

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