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1½ pound Beef, Cubed
3 tablespoon Olive Oil
¾ cup Beef Stock
3 Onions, Chopped Fine
2 teaspoon Tamarind
2½ tablespoon Tomato Paste
½ teaspoon Paprika, Hot
¼ teaspoon Fenugreek
¾ teaspoon Coriander
1 teaspoon Tarragon
Salt, To Taste
1½ teaspoon Black Pepper, Freshly Ground
3 Garlic Cloves, Minced
3 tablespoon Cilantro, Chopped
4 tablespoon Walnuts, Chopped Fine
1 tablespoon Sugar
Heat the oil in a large cast iron skillet. Add the beef, onions, and garlic and stir 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 tamarind concentrate is disolved, approx 10 minutes.
Add this mixture to the beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1 1/2 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.
3 tablespoon Olive Oil
¾ cup Beef Stock
3 Onions, Chopped Fine
2 teaspoon Tamarind
2½ tablespoon Tomato Paste
½ teaspoon Paprika, Hot
¼ teaspoon Fenugreek
¾ teaspoon Coriander
1 teaspoon Tarragon
Salt, To Taste
1½ teaspoon Black Pepper, Freshly Ground
3 Garlic Cloves, Minced
3 tablespoon Cilantro, Chopped
4 tablespoon Walnuts, Chopped Fine
1 tablespoon Sugar
Heat the oil in a large cast iron skillet. Add the beef, onions, and garlic and stir 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 tamarind concentrate is disolved, approx 10 minutes.
Add this mixture to the beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1 1/2 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.
