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Ingredients
- Adapted from Chilis to Chutneys: American Home Cooking with the Flavors of India, by Neelam Batra
- Spice blend:
- 2 T blanched almond slivers
- 2 T shredded or flaked unsweetened coconut
- 1 T coriander seeds
- 2 t cumin seeds
- 1 t white poppy seeds
- 1 t black peppercorns
- 1/4 t whole cloves
- 5 green cardamom pods
- 1-3 dried hot peppers, to taste, optional
- 2 lbs stewing beef (chuck would be ideal, I used round), cut into 1-2 inch chunks
- 2-4 T vegetable oil, divided
- 1/3 cup water
- 2 large onions, diced
- 6-8 cloves garlic, minced
- 2 T minced ginger
- 2 cups diced tomatoesâlocal, freshly picked (or frozen) ones are preferred
- 1 cup loosely packed chopped cilantro (including soft stems)
- 1/2-1 t paprika (use the larger amount if you opted not to include hot dried chile peppers in the spice blend)
- 1/2 t turmeric
- salt to taste
- 3 small zucchini, slices into rounds
- 1 1/2 cups Greek yogurt, whisked smooth
- 1/2 cup orange juice
- garam masala to taste
- cilantro leaves for garnish
View Full Recipe at The Spiced Life
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