Pakistani Style Beef Stew Recipes

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Steps:

• Heat oil in a heavy based pot.
• Add meat and fry it a little.
• Add salt, chili powder, turmeric, coriander powder and ginger paste.
• Mix well. Add a little water.
• Dissolve flour in half a cup of water and add this to the meat and bring to boil.
• Grind all the whole spices ( spice mix).
• Put all the ground spices in a fine cotton cloth bundle.
• and add to meat.
• OR grind them till powdery fine and add them to the meat.
• Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef.
• When meat has softened remove the bundle of spices and make the curry into desired consistency.
• To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
• Also garnish with fresh coriander, ginger and green chilies.

Steps:

• Put the ginger, onions, and garlic into a blender container, and blend to a paste, adding a tablespoon of water if necessary. Set aside.
• Put the peppercorns, cloves, bay leaves, and cardamom pods in one bowl. Put the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt in another bowl. Put the yogurt into another bowl. Wash and chop and drain the fresh spinach, have it ready to add into the dish. (Or defrost the frozen spinach.) Put the remaining teaspoon of salt into another bowl.
• Now, heat the vegetable oil in a large Dutch oven. When hot, put in the peppercorns, cloves, bay leaves and cardamom pods. Stir for a second. Now put in the onions, garlic, and ginger. Stir and fry until the paste starts to develop brown specks.
• Add the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt. Stir together, then add the meat. Stir and fry for a minute. Next, add the yogurt 1 teaspoon at a time, until the yogurt has been mixed throroughly with the other ingredients. Keep on frying until the meat has a slightly browned look.
• Add the spinach, bit by bit, stirring in more as the spinach in the pan wilts. Keep stirring and cooking until the spinach wilts completely. It should give up its juices, to cook the meat.
• Now, put the entire mixture in the crockpot, and allow to simmer for 6 to 8 hours on HIGH or 8 to 10 hours on LOW, until meat is tender.
• When done, sprinkle the garam masala over the meat, and stir in, then simmer for about 5 minutes longer. If there is too much liquid, simmer uncovered for 5 to 10 minutes until sauce is thicker. This is good over rice or noodles.
• For the Garam Masala: Combine all ingredients and grind very fine, using a blender or a coffee grinder. Store unused portion in a tightly closed container with other spices. Can be kept for a couple of months.