Curried Beef in Yogurt and Toasted Spices Recipe

Ingredients

• Adapted from Chilis to Chutneys: American Home Cooking with the Flavors of India, by Neelam Batra
• Spice blend:
• 2 T blanched almond slivers
• 2 T shredded or flaked unsweetened coconut
• 1 T coriander seeds
• 2 t cumin seeds
• 1 t white poppy seeds
• 1 t black peppercorns
• 1/4 t whole cloves
• 5 green cardamom pods
• 1-3 dried hot peppers, to taste, optional
• 2 lbs stewing beef (chuck would be ideal, I used round), cut into 1-2 inch chunks
• 2-4 T vegetable oil, divided
• 1/3 cup water
• 2 large onions, diced
• 6-8 cloves garlic, minced
• 2 T minced ginger
• 2 cups diced tomatoes–local, freshly picked (or frozen) ones are preferred
• 1 cup loosely packed chopped cilantro (including soft stems)
• 1/2-1 t paprika (use the larger amount if you opted not to include hot dried chile peppers in the spice blend)
• 1/2 t turmeric
• salt to taste
• 3 small zucchini, slices into rounds
• 1 1/2 cups Greek yogurt, whisked smooth
• 1/2 cup orange juice
• garam masala to taste
• cilantro leaves for garnish
View Full Recipe at The Spiced Life