Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb Beef chuck cut into 1" cubes
- 14 c Garlic
- 1/2 c Red wine vinegar 4 sm Hot Red Chiles
- 1/4 ts Cumin seeds
- 3/4 ts Tumeric
- 1 t Dry English mustard
- 1 Lemon
- 1 1/4 ts - Salt
- 1/4 ts Ginger
- 2 Bay leaves
- 5 Cloves -- whole
- 3 tb Poppy seeds
- 1 sm Onion
- 1/2 c Tomato paste
- Clarified butter
- - Salt and pepper to taste
- 1/4 c Sugar
Directions
Place the garlic and vinegar into a blender and mix to a smooth paste.
Remove the tops and bottoms of the chiles and remove the seeds.
Add the peppers to the blended paste.
Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together.
Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp.
Add the juice and the pulp to the blender, then blend thouroughly.
Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. After meat is marinated, finely slice the onion.
Pour some clarified butter a skillet over med. heat, and add the onions. Cook until opaque.
Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions,increasing the heat so that the meat is sealed quickly.
When the meat is sealed all over, add the marinade.
Cover tightly, reduce heat to low and simmer for 1 hour.
After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min.
When the meat is tender, serve at once - piping hot.
This is very hot! Nice served with plain boiled or steamed long grain rice.
For a nice cooling touch you might serve with a lime cordial.