Indian Winter Stew
Today is Saint Patrick’s Day and I will be cooking a traditional Irish meal of corned beef and cabbage but last week I made a delicious winter stew with Indian flavors that was worth a share.
Lamb could be substituted for beef as well.
- 2 cups beef cut into small cubes (about ½")
- 1½ cups plain greek yogurt
- ½ lemon squeezed
- 1 tsp salt
- ½ tsp turmeric
- 10 cloves of garlic pressed
- 2 tsp fresh ginger grated
- ½ tsp hot paprika or cayenne
- 1 medium to large tomato diced
- 1 cup rutabaga peeled and cubed small
- 2 cups white potato peeled and cubed small
- 1 cup green peas
- 1 medium onion minced
- 1 tblsp ghee or oil for frying
- 3 cups vegetable stock (saved water from cooking vegetables works great)
- Marinate the beef with the garlic, ginger, spices, lemon juice and ½ cup yogurt. Let sit for 1-2 hours in a non-reactive bowl (stainless steel, glass) and cover.
- After time has passed, saute onions in oil over medium heat.
- When onions are glassy, increase heat add meat marinade, stirring quickly.
- When meat is starting to brown, add diced tomatoes and stir until they start to break down.
- Add potatoes, rutabaga and stock. Cover and reduce heat.
- Cook down until root vegetables are soft and liquid is almost gone, about 45 minutes.
- Add green peas and rest of yogurt. Cook another 10 minutes to blend flavors, remove from heat and serve.