Parsi Gosht Ni Curry (Parsi Beef Curry) Recipe

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Ingredients

  • For spice mix:
  • 1 t coriander seeds
  • ½ t cumin seeds
  • 2 T raw peanuts
  • For curry:
  • 2 T vegetable oil
  • 2 lbs boneless beef chuck, cut into 2-3 inch chunks and sprinkled with salt and pepper
  • kosher salt, to taste, count on at least 1 teaspoon
  • 3 medium large onions, thinly sliced
  • 6-8 garlic cloves, minced
  • 1 2-inch chunk of ginger, minced
  • hefty pinch coarse aleppo
  • 3 medium tomatoes, chopped with juices
  • ½ cup finely ground peanuts (I placed a heaping cup of peanuts in the food processor and blitzed until just before they turned into butter)
  • 3 cups water, plus more as needed
  • 5 medium all purpose or boiling potatoes (such as red or Yukon Gold), cleaned and cut into same size chunks, around 2 inches cubed*
  • 1 T tamarind concentrate
  • 1 T brown sugar
  • some kind of sweet and sour chutney for serving, such as this cranberry chutney

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