Lahsooni Gosht, wonderfull beef or lamb curry

Ingredients
 • Beef or lamb 800 grams
 • Garlic, chopped 20-25 cloves
 • Oil 4 tablespoons
 • Bay leaves 2
 • Green cardamoms 3-4
 • Black cardamom 1
 • Cinnamon 1 inch stick
 • Cloves 6-7

 • Onions, chopped 2 large

 • 2 large lemon stalks crushed
 • Ginger, chopped 1 1/2 inch piece
 • Green chillies, chopped 5-6
 • Coriander powder 1 tablespoon
 • Red chilli powder 1 teaspoon
 • Turmeric powder 1 teaspoon
 • Tomatoes, puréed 2 medium
 • Salt to taste
 • Garam masala powder 1 teaspoon

Preparation

Clean and cut meat into one and half inch pieces on the bone. Heat oil in a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamom, cinnamon, cloves and onions. Sauté till onions turn light brown in colour. Add ginger, lemon stalks, garlic and green chillies. Stir bake this for half a minute. Add lamb pieces and cook on a high heat for five minutes or till lamb is seared and its juices sealed in. Add coriander powder, red chilli powder and turmeric powder. Stir well. Add three cups of water and bring it to a boil. Cook on low heat for about thirty minutes or till lamb pieces are almost done. Add tomato puree, salt and garam masala powder. Cook covered till lamb is tender. Serve hot garnished with garlic flakes

Vietnamese beef stew

Ingredients

2 to 2¼ pounds well-trimmed boneless beef chuck, cut into 1½-inch chunks

2 stalks lemongrass, loose leaves discarded, cut into 3-inch lengths and bruised with the broad side of a cleaver or chef's knife
3 tablespoons fish sauce
2 large cloves garlic, minced
2½ to 3 tablespoons peeled and minced fresh ginger
1½ teaspoons Chinese five-spice powder
1½ teaspoons packed light or dark brown sugar
1 bay leaf
3 tablespoons canola or other neutral oil
1 yellow onion or 8 ounces shallot, finely chopped
1 can (14 ounces) crushed tomato in purée (1½ cups)
½ teaspoon salt
2 whole star anise
About 3½ cups water
1 pound carrots, peeled and cut into 1-inch chunks
¼ cup coarsely chopped fresh Vietnamese coriander or Thai basil

 

1. In a bowl, combine beef, lemongrass, fish sauce, garlic, ginger, five-spice powder, brown sugar and bay leaf. Mix well to evenly coat. Set aside to marinate 30 minutes.
2. In a heavy-bottomed casserole, heat oil over high heat until hot but not smoking. Working in batches, sear beef on all sides, and  transfer to a plate. Each batch should take about 3 minute’s total. Reserve lemongrass, bay leaf and leftover marinade.
3. Lower heat to medium-low, add onions and cook gently, stirring, until fragrant and soft, 4-5 minutes. Add tomatoes and salt. Cover and cook until mixture is fragrant and has reduced to a rough paste, 12-14 minutes. Check occasionally to make sure tomato is not sticking to bottom of pan. If it is, stir well and splash in some water.
4. When a paste has formed, add beef, reserved marinade ingredients and star anise. Give a big stir, then cook, uncovered, to meld flavours, about 5 minutes. Add water, bring to a boil, then cover and lower heat. Simmer until beef is chewy-tender (close to being done), about 1¼ hours. Press on a piece; it should yield but still feel firm.
5. Add carrots and return to simmer, adjusting heat if needed. Cook, uncovered, until carrots and beef are tender, about 30 minutes. (Everything up to this point can be done up to 2 days in advance, then cooled, covered and refrigerated. Bring to a simmer before continuing.)
6. Remove and discard lemongrass, bay leaf and star anise. Transfer to a serving dish and garnish with herbs.