Beef Curry with Crushed Spices and Channa Dal

Published January 1, 1997.

Why this recipe works:

To create a recipe and cooking method for deeply flavored homemade curry, we treated the whole spices properly (frying or roasting) for authentic, intense flavor, then added the aromatic ginger and garlic with the meat and liquid ingredients. When the meat was fully cooked, we finished our… read more

To create a recipe and cooking method for deeply flavored homemade curry, we treated the whole spices properly (frying or roasting) for authentic, intense flavor, then added the aromatic ginger and garlic with the meat and liquid ingredients. When the meat was fully cooked, we finished our beef curry recipe by adding the vegetables and cooking until all the ingredients were melded and tender.

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Serves 4 to 6

Channa dal is the name for yellow Indian split peas, available at Indian specialty food shops. Regular green split peas or 4 medium red potatoes, peeled and cut into 3/4-inch pieces may be substituted for the channa dal. Gather and prepare all of your ingredients before you begin. You may substitute a scant half teaspoon of cayenne pepper for the jalepeño, adding it to the skillet with the other ground dried spices. Feel free to increase the wet (garlic, ginger, jalepeños, and onions) or dry spice quantities. Serve the curry with basmati rice.

Ingredients

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