the rich smell of bombay curry
right now one of my favorite recipes, a recipe for a beef curry labelled “bombay curry” by the $2 cookbook i found it in, is simmering away on the stove. the smell of spices and tomatoes currently floating through my apartment is easily among my favorites. i believe i’ve ranted about it before, but in case you missed it the first time:
heat 1 tbsp ghee or oil in a saucepan. cook 2 onions (chopped) until soft. add 2 cloves garlic (crushed), 2 green chiles (chopped), 2 tbsp fresh ginger (grated), 1 1/2 tsp ground turmeric, 1 tsp ground cumin, 1 tbsp ground coriander, and 1 tsp chili powder, and stir until heated. add 2 pounds chuck steak (trimmed and cubed; i use pre-cubed stew meat) and cook, stirring, over high heat, until well coated with the spice mixture. add 1 tsp salt and 1 14.5 oz can whole peeled tomates (i like to crush these, myself). simmer, covered, for 1 to 1 1/2 hours, or until the beef is tender. stir in 1 cup coconut milk and simmer, uncovered, for another 5 to 10 minutes, or until slightly thickened. garnish with fresh ginger.