ANGLO-INDIAN BEEF SMORE STEW
Beef Smore Stew is an old Colonial dish
that was brought to India from Ceylon. It is actually a Ceylonese Dutch Dish which
is still popular there. A whole Fillet of Beef Loin or stewing Beef is slowly
simmered in a spiced Coconut gravy, then sliced like beef roast and served with
the gravy along with either a bowl of rice or bread. The beef could be substituted
with mutton or pork if desired.
Serves 6 Time required:
1 hour 45 minutes
Ingredients:
1 kg chunk of good Beef Tender Loin or Stewing
Beef
3 onions chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 tomatoes chopped
2 carrots chopped into small pieces
1 cup peas
6 or 8 green beans broken into pieces
3 cloves
2 one inch pieces of cinnamon
1 teaspoon whole pepper corns
1 bay leaf
3 green chillies slit lengthwise
1 teaspoon chillie powder
1 teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon turmeric powder
1 cup coconut milk (or 1 small tetra pack)
2 tablespoons vinegar
1 teaspoon lime / lemon juice
Salt to taste
3 tablespoons oil
Wash the meat and prick it with a fork or
skewer. Rub it well with the lime juice, turmeric powder and lime / lemon juice
and leave it aside for about ½ an hour.
Heat the oil in a suitable pan and fry the
chopped ginger, chopped garlic, cinnamon, cloves, bay leaf, pepper corns for a minute.
Add the chunk of beef, and sear it on high heat turning it from side to side until
brown.
Now add all the other ingredients and mix
well. Fry for about 3 or 4 minutes till the tomatoes start to pucker. Add sufficient
water and simmer on low heat (approximately one hour) till the meat is tender and
the gravy sufficiently thick. Spoon all the gravy into a bowl.
Add a tablespoon of butter and gently fry
the cooked meat till golden brown. Remove the meat on to a cutting or carving board
and cut it into suitable slices. Transfer to a serving dish and pour the gravy on
top.
Serve with either rice or bread.
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