Monday, January 24, 2011

Beef Dopiaza & Spiced Carrot Salad

So my dad's been getting all this neat new curry stuff, but he hasn't used any of it yet! Amongst the great gear he recieved for Christmas and his birthday were the above metal bowls, a chest full of spices including whole dried tumeric which i've never seen before, and a spice grinder from yours truly (actually that was for fathers day). And this dish puts it all to good use!


Beef Dopiaza

  • 1kg blade roast
  • 1kg onions
  • 6 tbsp butter or ghee
  • 1 cinnamon quill
  • 10 dried red chilis
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 tsp coriander seeds
  • 1 knob dried tumeric
  • 6 cardammom pods
  • Salt and pepper to taste
  • 3 large tomatoes, chopped
  • 1 cup natural yoghurt
  • 6 cloves garlic
  • 2 tbsp chopped ginger

Spiced Carrot Salad

  • 4 large carrots
  • 1/2 white onion
  • 1 tbsp sesame seeds
  • 1 tbsp vegetable oil
  • 1 lemon, zest and juice
  • 1 tsp cumin seeds
  • 1 pinch salt


Beef Dopiaza

Preheat oven to 160 degrees. 
Place the coriander, cumin, fenugreek, cinnamon, chilis, cardamom, and tumeric in a dry pan and toast over medium heat until very fragrant.

Transfer to a spice grinder, or mortar and pestle, and grind to a fine powder. Set aside.

Dice the beef into 1 inch cubes.

Finely slice the onions, garlic and ginger

In a large casserole, melt half of the butter/ghee
Brown the meat in 3-4 batches, transfering to a plate once browned.

Add the remaining butter to the pot, and when melted, add the onions.
Sautee the onions for 20-30 minutes or until well browned.

Add the garlic and sautee for a further 5 minutes.
Return the meat to the pot with the spices, ginger and chopped tomatoes.
Add the yoghurt and 1 cup of water, and stir through.

Transfer to the oven for 2-3 hours, stirring occasionally or until tender.
Best served after 1 day.

Spiced Carrot Salad

Toast the cumin seeds in a dry pan until fragrant, then grind in a mortar and pestle.

Lightly toast the sesame seeds in the same pan, and set aside.

Finely grate the ginger and slice the onions

Using a vegetable peel, peel thin strips from the carrots as much as you can, and transfer to a bowl.

In another bowl, combine the ginger, lemon zest, lemon juice, oil, salt, onions and cumin.

Whisk to combine well.
Toss through the peeled carrots.
Serve cold.

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