Fragrant South Indian Beef Curry

Since starting this blog at the beginning of the year I have come to the conclusion that most recipes need the "three times at bat" rule.  The big exception to that was the Chile Spiced Skirt Steak Taco Recipe.  That won me and my family over on the first try and we keep going back to it time and again.  Since not every recipe is going to be that captivating here is my plan:

• First try:  Follow the recipe as closely as possible omitting or substituting only absolutely when necessary to stick with our dietary restrictions.  (Coconut Oil for Canola Oil is a good example)
• Second Round:  This is where I either liked the recipe and try it again to make sure you followed it correctly or I  mix it up to make improvements.
• Round Three:  Is where I either experiment with sides or re-try my round two improvements.

The Fragrant South Indian Beef Curry recipe required all three rounds, even though I changed very little. (As noted, I switched out the steamed rice and used Quinoa and, of course, went with the healthier Coconut Oil)  The reasons for all three rounds:  I can't decide if I like this dish or not.  I clearly don't dislike it since I made it three times but I'm also on the fence about liking the very strong "fragrant" flavors.  Star anise is a very new ingredient for me and wow, does it pack some seriously strong, perfume-y flavor.  Should I eat it or dab it behind my ears?

Either way, the dish does smell amazing while cooking!  If you give it a try I would love comments back to see what you think.

Curry with a side of steamed brocolli

Fragrant South Indian Beef Curry

2 tablespoons canola oil Coconut Oil

1 medium onion, thinly sliced

12 fresh curry leaves or 2 bay leaves

6 garlic cloves, grated

4 teaspoons finely grated peeled fresh ginger

1 tablespoon tomato paste dissolved in 1/2 cup of water

2 teaspoons ground coriander

1 teaspoon garam masala

1 teaspoon cayenne

1/2 teaspoon ground turmeric

4 small dried hot chiles

4 star anise pods

Two 3-inch cinnamon sticks

1 3/4 pounds boneless beef short ribs, cut into 3/4-inch pieces

Salt

In a medium enameled cast-iron casserole, heat the oil until shimmering. Add the onion and curry leaves and cook over moderate heat until lightly browned, about 7 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Stir in the dissolved tomato paste along with the coriander, garam masala, cayenne, turmeric, dried chiles, star anise and cinnamon sticks. Add the ribs, season with salt and stir until coated with spices. Cover partially and cook over very low heat until the meat is tender, about 1 hour and 30 minutes. Spoon off as much fat as possible and discard the star anise, cinnamon sticks and bay leaves, if using.

MAKE AHEAD

The beef curry can be refrigerated overnight.

SERVE WITHSteamed rice. Quinoa

SUGGESTED PAIRING

Spiced, dark-berried red. We went with our usual Rex Goliath Malbec.  Its heavy, fruity flavor worked well with the hot, spicy, perfume-y beef and this curry dish needs a wine that can stand up to its bold flavor.

Food & Wine Annual Cookbook 2013, page 212

Mini-Meatball Indian Curry

Warning...Before trying this recipe you must be a fan of BIG BIG FLAVOR!

It was once suggested that when it came to food and cooking I had a "high flavor set point".  Meaning when it came to flavor I needed  A LOT of it.  This is something I can't dispute.  I love big flavors.  If you, too, love big flavors, this recipe will not disappoint.

As usual, we gave this recipe the three test rule.  What I found was we loved it each time but the one modification that sealed the deal was substituting Wild Rice for the brown rice.  The wild rice in this dish gave it a great, nutty flavor along with the curry while also giving the meatballs more texture and bite.  And, to be completely honest, I really blow when it comes to cooking brown rice.  It ends up to sticky and mushy and the wild rice keeps is body.

Another thing to love about this recipe is it was naturally gluten free and I didn't have to mess with a bunch of substitutions.

Meatballs on the first attempt with the overly sticky brown rice

Meatballs
1 1/4 lb ground lamb
1 jalapeno, seeded and minded
1 TBS minced & peeled fresh ginger
1 Lg garlic clove, minced
1 C cooked brown, organic rice or Wild Rice
1 lg Egg
2 Tbs chopped cilantro
1 tsp garam masala
Pink Himalayan Sea Salt and freshly ground pepper

Curry
2 /tbs Olive Oil
1 Lg onion, finely chopped
1 TBS minced & peeled fresh ginger (I grated my ginger.  It just seems easier)
1 Lg garlic clove, minced
2 tsp medium-hot Madras curry
6 Tbs raw cashew butter
1 1/2 C tomato juice (12 oz)
Pink Himalayan Sea Salt and freshly ground pepper
1/4 C cilantro leaves

Brown rice or Wild rice for serving

MAKE THE MEATBALLS

Preheat the broiler and position a rack 8 inches from the heat (I tried this at 8 inches and a bit closer.  I found being a bit closer to the broiler a better choice for me) In a medium bowl, knead the lamb with the jalapeño, ginger, garlic, rice, egg, cilantro, garam masala, 1 teaspoon of salt and 1/2 teaspoon of pepper. Roll the mixture into 18 balls and place on an oiled baking sheet (I didn't bother to oil the sheet and it worked fine.  There is enough fat in the lamb that the meatballs won’t stick.) Broil for about 10 minutes, until the lamb meatballs are nearly cooked through and the tops are lightly browned.

MAKE THE CURRY

Meanwhile, make the curry.  In a medium enameled cast-iron casserole, heat the oil. Add the onion, cover and cook over high heat, stirring once or twice, until lightly browned, about 3 minutes. Add the ginger, garlic and curry powder and cook until fragrant, 1 minute. Stir in the cashew butter (I only had almond butter on hand and it was still great) and cook for 1 minute. Add the tomato juice and 2 cups of water, season with salt and pepper and bring to a boil.

Add the meatballs and any pan drippings to the sauce, cover partially and simmer over moderate heat, stirring frequently, until the meat is tender and the sauce is very thick, about 30 minutes. Stir in the cilantro and serve with rice.

MAKE AHEAD The curry and meatballs can be refrigerated for up to 2 days.

Food & Wine Annual Cookbook 2013, Pg 220