Makes 3 quarts
2 cloves garlic
1 teaspoon salt
1-1/2 teaspoons garam masala
1-1/2 teaspoons fresh grated ginger (or 1 tsp dry)
1 teaspoon turmeric
1/2 teaspoon cayenne (or to taste)
2 tablespoons olive oil
1-1/2 teaspoons cumin seeds, whole
2 pounds stew meat, cut into 1” cubes
3 medium onions, chopped (about 3 cups)
5-1/4 cups beef broth
1 can stewed tomatoes (14.5 ounces), undrained
1 can garbanzos (15 ounces), rinsed and drained
1 cup bulgur, cracked wheat, or quick-cooking barley
2 medium carrots, thinly sliced
- Combine fi rst six ingredients (spices) in a small bowl. Set aside.
- Heat oil in large (5–6 quart) pot.
- Add cumin seeds to hot oil. Cook and stir for 5–10 seconds (DO NOT BURN). Add spice mix; cook and stir another 10–15 seconds.
- Add half of the meat and half of the onion to spice mixture in pot; cook and stir until brown. Remove meat (onion and spices can remain). Add remaining meat and onion. Cook and stir until meat is brown. Return all meat and onions to pot.
- Stir in broth and undrained tomatoes. Bring to boiling; reduce heat, cover, and simmer 45 minutes, stirring occasionally.
- Stir in garbanzos, bulgur, and carrots. Return to boiling; reduce heat, cover, and simmer 20–25 minutes more, or until meat, vegetables, and bulgur are tender, stirring occasionally.
Because you're adding the amount of cayenne pepper yourself, this curry blend will only be as spicy as you like. There's no harm in adding half the recommended amount, trying the final product, and adding more.