Fragrant spices of India and a creamy yogurt sauce lend an unique aptitude to this engaging beef and vegetable stew.
INGREDIENTS:
- 2 teaspoons olive oil, divided
- 2 kilos boneless beef backside spherical roast, reduce into 1-inch items
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 11⁄2 teaspoons curry powder
- 1 teaspoon cumin seeds
- 1⁄2 teaspoon floor ginger
- 1⁄2 teaspoon turmeric
- 2 cans (14 to 141⁄2 ounces every) ready-to-serve beef broth
- 1 can (141⁄2 ounces) diced tomatoes, undrained
- 11⁄4 cups raw yellow break up peas, rinsed, picked over
- 3⁄4 cup water
- 1 teaspoon salt
- 1⁄4 teaspoon floor crimson pepper
- 11⁄2 cups cauliflower florets, reduce into bite-sized items
- 1 cup frozen peas
YOGURT SAUCE
- 3⁄4 cup plain nonfat yogurt
- 1 tablespoon chopped recent cilantro
- 1⁄2 teaspoon floor ginger
- 1⁄8 teaspoon floor crimson pepper
PREPARATION:
1. Warmth 1 teaspoon oil in stockpot over medium warmth till sizzling. Brown half of the meat; take away from stockpot. Repeat with remaining 1 teaspoon oil and remaining beef. Take away beef from stockpot.
2. Add onion, garlic, curry powder, cumin seeds, ginger, and turmeric to stockpot; prepare dinner and stir 3 to five minutes or till onion is tender. Stir in broth, tomatoes, break up peas, water, salt, and crimson pepper. Return beef to stockpot; deliver to a boil. Cut back warmth; cowl tightly and simmer 13 ⁄4 to 21 ⁄4 hours or till beef is forktender.
3. In the meantime, mix Yogurt Sauce elements in small bowl. Cowl and refrigerate.
4. Stir cauliflower and inexperienced peas into stew. Prepare dinner, lined, 5 to 7 minutes or till cauliflower is crisp-tender.
5. Serve stew with Yogurt Sauce