Sweet husband of mine made this fabulous dish for me. He had it waiting with the most perfectly baked Yucca, and had the perfect wine to pair, thanks Eric! I am truly lucky in every way. I was so smitten with these tastes that you, too, should be able to enjoy such a perfect combination of Indian spice blends…in a non-traditional Indian dish. Make it in advance and wow your family and friends.

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Ingredients:

• 3 lb. grassed beef, we buy ours from Date Creek Ranch (thank you!)
• 3 Tbsp Ghee
• 2 Inches of Ginger (peel)
• 4 Large Onions
• 2 Cinnamon sticks
• 1 Tbsp paprika
• 1 tsp Turneric
• 1 tsp curry
• 1/2 tsp salt or to taste, same with pepper
• 5 garlic cloves
• 5-8 Serrano Peppers
• 4 vine ripe tomatoes
• 1/2 can coconut cream

Here’s how to make it!

1. Sautee Onions and Ghee until glossy (browning them to golden in color on medium heat)
2. Add Spices and continue to cook while you get ready for the next step
3. Combine Ginger, Onions, Garlic, Peppers, and tomatoes, and mix well with a hand-held blender, until smooth
4. Add to onions and spice mixture and cook another 3-5 minutes
5. Add Beef and make sure it is well folded in, let it cook for another few minutes on medium heat
6. Finally add Coconut Cream, combine and let simmer on low/medium low for another 15-20 mins – covered

Serve with our favorite Yucca and enjoy!                                …secret…it’s even better the next day. 🙂  – and it always tastes better with Tiger to help us eat.