Rice with curry beef

Description

For this recipe will suit even the cheapest beef as it is cooked in spices and sauce for a long time and will be incredibly fragrant and soft. A great option for parties in Indian style. Meat can be prepared in advance. All the spices readily available, except maybe the black mustard seeds. They can not use or replace the regular mustard seeds.

Ingredients

Figure

1 cup
Beef

1 kg
Tomato

2 piece
Broth

350 ml
Onion

1 piece
Garlic

3 tooth
Ginger

5 g
Lemon

0.5 piece
Juice

1 cup
Butter

6 Tbsp
Coriander

2 tsp
Cumin

1 tsp
Mustard

1 tsp
Turmeric

1 tsp
Chili

1 tsp
Black pepper
Salt

Cooking

1. Beef cut into cubes with sides 3 cm, Onion, garlic and ginger finely chop.

2. Mustard seeds, coriander and cumin and fry on a dry pan on medium heat, occasionally shaking the pan for 1 minute to give their flavor. Transfer to a mortar and grind into powder.

3. In a saucepan with a thick bottom to heat half of the oil and fry the onion and ginger for 2 minutes, then add garlic and cook no a medium flame for 1 more minute. Add crushed spices, turmeric, chili and salt and cook for another 2 minutes.

4. Put the meat in the casserole and fry, stirring constantly, so that all the pieces soaked in spices about 10 minutes.

5. Add to the skillet the chopped tomatoes, pour tomato juice, lemon juice and broth and simmer 45 minutes on low fire.

6. Remove cover and cook another 15 minutes until it thickens on medium heat.

7. In a large pot boil 6 cups of water, add salt, add rice and bring to boil.

8. Cook without lid on high heat for 3-4 minutes, then drain rice in a sieve. Return the rice to saucepan, add 4 tbsp of the sauce from the meat and remaining oil, cover and cook over low heat 15-20 minutes.

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