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Parsi Braised Beef with Dried Cherries, Greens and Mango

Parsi Inspired Braised Beef with Dried Cherries

Note that onions are called for twice in the recipe, for a total of 4 medium-large onions.

Course Entree
Cuisine Indian
Author TheSpicedLife

Ingredients

  • 1-2 T vegetable oil
  • 4 black (smoky) cardamom pods
  • 1 cinnamon stick
  • 2 t dark mustard seeds
  • 2 lbs beef chuck, cut into biggish cubes, with salt and black pepper rubbed into them
  • 2 t cumin seeds
  • 1 medium-large onion, chopped
  • 8 cloves garlic, minced
  • 2-3 T ginger paste
  • 1/2 t turmeric
  • 1 t cayenne or paprika, depending on heat tolerance
  • 2 T double strength tomato paste
  • 2 t garam masala, divided, plus more to taste
  • 3 cups beef stock, low sodium if commercial
  • 2 cups dried cherries, divided
  • 1/2 cup red lentils
  • 3 medium-large onions, sliced
  • 1 bunch kale, stems removed and leaves coarsely chopped
  • 1 bunch cilantro, coarsely chopped, some reserved for garnish
  • the flesh of 2 mangoes cut into chunks
  • Juice of 1 lime, plus have a 2nd on hand for more if desired
  • 1 cup Greek yogurt

Instructions

  1. Heat a cooktop-safe slow cooker insert (or large, heavy pan) on medium high heat with the oil, black cardamom pods and cinnamon stick. When they become fragrant, move them around to roast on different sides and add the mustard seeds. Place a lid over the pan.
  2. When the mustard seeds slow their popping, brown the beef cubes, in stages if necessary to avoid overcrowding the pan. When they are a rich brown on 2 sides, remove them to a bowl and set aside.
  3. Add the cumin seeds--wait until now for the cumin seeds because they burn more easily. Let them roast until darkened and fragrant, about 1 minute.
  4. Add the chopped onion with a pinch of salt. Cook the onion, using the juices that are released to deglaze the pan. If the yummy stuck bits from the beef start to scorch before the onion releases water, add a splash or two of water.
  5. Cook the onions until golden brown, about 10 minutes. Add the garlic and ginger. Cook for another 5 minutes, stirring occasionally.
  6. Add the turmeric, paprika (or cayenne), tomato paste and 1 teaspoon of garam masala. Stir to evenly roast the spices, but do not let them burn. After 30-60 seconds add the beef stock, and scrape the bottom of the pan. If you are using homemade beef stock, add a teaspoon or so of salt to the dish. If using storebought low sodium stock, add just a pinch of salt. And please don't use commercial stock that is not low sodium!
  7. At this point, either return your cooktop safe slow cooker insert to the slow cooker, or pour the contents of the pan into your slow cooker. Add the beef, along with any accumulated juices, into the slow cooker. Stir in 1 cup of the dried cherries and the red lentils.
  8. Cover and cook either 3 hours on high or 6 hours on low.
  9. When the time is up, add the sliced onions, kale and cilantro (reserve a few sprigs for garnishing). Stir into the dish and put the lid back on. Cook on high for 45 more minutes.
  10. While the dish is finishing cooking, prep the mango and toss it in a bowl with the juice of 1 lime. When the 45 minutes is over, add spoonfuls of the dish to the yogurt (use a medium sized bowl) and whisk it together until you have added enough cooking liquid to make the bottom of the bowl warm. You do this to temper the yogurt, so it is not shocked when it is added to the hot dish (and therefore curdles).
  11. Add the warm yogurt mixture into the dish and stir it in. Add the mangoes with the lime juice and stir it in. Stir in 1 more teaspoon of garam masala.
  12. Now taste it. If desired, add more lime juice, salt or more garam masala.
  13. Serve with rice, potatoes or flatbread, garnished with fresh cilantro sprigs and a few dried cherries.