medtran49
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I got this recipe from a card provided by a family-owned grocery when they had the beef on special once. They have been out of business for a long time. Of course, as always, I tweaked to our tastes.
INGREDIENTS
1-1/2 pounds chuck blade roast, cut into 3/4-inch cubes
1/2 cup unsalted, roasted cashews
2 poblano chilies, seeded, stemmed, and coarsely chopped
1 Tbsp chopped fresh ginger
1 tsp chopped fresh garlic
1-1/3 cups water, divided
1/2 tsp saffron threads
2 Tbsp whole milk
2 cardamom seeds
1 cinnamon stick
3 whole cloves
1 tsp coriander seeds
1 tsp cumin seeds
2 Tbsp vegetable oil
1 Tbsp butter
1-1/2 cups chopped onion
3 ounces plain yogurt
3 ounces heavy cream
1/2 cup chopped fresh cilantro
Up to 1 Tbsp lemon juice, to taste
Salt and pepper to taste
Basmati rice and Naan.
DIRECTIONS
Blend nuts, chilies, ginger and garlic into a course paste with 1/3 cup water (only use a little bit of water at first to make paste, then add rest - it will be needed as it cooks later); set aside.
In a small saucepan, warm milk and soak saffron 10 minutes; set aside.
Combine cardamom, cinnamon, cloves, coriander and cumin. Heat oil and butter in a skillet and fry spices 1 to 2 minutes over medium heat. Strain oil and spices through cheesecloth. Return oil to pan and tie spices in cheesecloth.
Fry onion in oil until golden. Add nut paste, yogurt and spice bag. Cook about 10 minutes. Add beef and 1 cup water. Simmer 1 hour; remove spice bag.
Just before serving, add saffron milk, cream and cilantro to braised dish. Return to simmer. Finish with fresh lemon juice.
Serve with basmati rice and naan.
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