If you follow our work you probably know that we are big fans of Monday Morning Cooking Club. In honor of our lovely friends from the club, in the next We Cook Book recipes we'll be sharing with you, some of our favorite recipes from their cookbooks. Today we decided to share a recipe from their first book, an Indian Beef Curry called Beef Chitarnee.
Beef Chitarnee is a sweet and sour dish that is unique to the Baghdali Indian community. This delicious Indian Beef Curry has a rich sweetness, which is balanced by the sharp burst of vinegar thrown in at the end, making this dish quite unique.
1 kg (2 pounds) blade or chuck steak
125 g (1/2 cup) vegetable oil
1 kg (2 pounds) onions, finely chopped
1 red capsicum, finely chopped
4 g (1/2 teaspoon) sea salt
3 g (1 teapsoon) grated fresh ginger
2 cloves garlic, crushed
7 g (2 tablespoons) ground coriander
7 g (2 teaspoons) paprika
3.5 g (1 teaspoon) garam masala
2 g (1/2 teaspoon) ground turmeric
2 g (1/2 teaspoon) freshly ground black pepper
500 g (1 pound) ripe tomatoes, chopped
140 g (5 ounces) tomato paste
15 g (1 tablespoon) sugar
80 g (1/3 cup) brown vinegar
6 fresh curry leaves
1 kg (2 pounds) potatoes, peeled and quartered
2 g (1/2 teaspoon) ground turmeric
30 g (2 tablespoons) vegetable oil
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