Wednesday, June 22, 2011

Mangsho Ranna

Meat Stew

Spice blend before adding turmeric
After adding turmeric

After tomato
Serves 6-8
serve with rice

1 pound beef (or lamb)
1 medium to large onion
1tsp freshly grated ginger
4-5 cloves garlic
2-3 dried red Chilies
4 cardamom pods
6 cloves
1 and1/2 tsp turmeric
1 large bay leaf
2 tsp salt
1/2 tsp ground black pepper
1/2 tsp whole cumin seeds
1tsp ground cumin
1 tsp paprika
1/2 tsp oregano
1/2 cup vegetable oil
2 cups hot water
1/2 cup of cold water
1/2 cup tomato sauce or freshly chopped tomatoes
3-4 green chilies (if you prefer heat)
1 cinnamon stick (optional)
6-7 fresh sage leaves (optional)

Put meat in large bowl
Add dried chilies, bay leaf, and oil.
In a separate small bowl combine salt, black pepper, whole and ground cumin, cardamom, paprika, oregano, cloves, and turmeric.
Add spices to meat and mix to evenly distribute.
In a blender place ginger, onion, garlic, and 1/2 cup of cold water, blend until
it takes a paste consistency.
Add to meat and mix.
Let meat marinade for 30 minutes or over night.
Put a pot on the stove on medium heat
(Do not add any oil, oil is already in meat mixture.)
Add meat, stir, cover, and cook for 20 minutes.
After 20 minutes, uncover and add tomato sauce (or fresh tomato) and stir
Cook for 10
After 10 minutes, add hot water
Put heat down to low
Cover and cook for 30-40 minutes
or until thoroughly cooked and meat is tender.

Recipe by Sabrina
Posted by Sabrina
Photographs by Naz

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