RECIPE: Beef or Lamb Curry with Cauliflower, Peas, Kashmiri Spices, and Coconut Milk

Our CSA's founding farmer's wife recommended Burlap and Barrel as a good place to get spices, so I bought a few things to try.  One of those things was their Kashmiri Masala, developed by Floyd Cardoz.  I also bought their Kashmiri Chili Powder, because I've never seen it for sale elsewhere, and I have other recipes that call for it.

Last night, I needed a quick meal, and pulled this together using the above mentioned spices.  I have no idea whether any of these ingredients are used in traditional Kashmiri cooking but we enjoyed the meal. 

Regarding the meat: at the end of the summer, when our CSA cows have been on grass for several months, if one is sent to the butcher I will buy 12-14 pounds of stew meat and pressure can it in 7 quart jars.  I get approximately 1.75 pounds in each jar, and it makes its own broth.  Once the meat is canned, it will keep at room temperature for several years.  When I use it, it's already tender and just needs to be seasoned and heated.  Using this meat, I can make this dish start to finish in under one hour!  

I used beef, but you could also use lamb or bison.

Like most curries, this is better the next day, so I make a large amount and we reheat it.   

Beef Curry with Cauliflower, Peas, Kashmiri Spices and Coconut Milk

Serves 6-8

 

INGREDIENTS

• 1/3 cup ghee
• 2 large onions, thinly sliced
• 1/3 cup minced ginger
• 1/3 c minced garlic
• 2 T. Kashmiri Masala
• 2 T. Kashmiri Chili Powder (this will be HOT!  Use less if you can't eat HOT food!)
  
• 3.5 pounds beef stew, preferably home canned (for me, that's 2 quart jars)*
  
• 1 13.5oz can coconut milk
  
• 1 pound cauliflower florets parboiled (I used frozen)
  
• 1 pound petite peas** parboiled (I used frozen)
• Optional: chopped cilantro garnish (I used frozen)
  

INSTRUCTIONS

In a large saute pan, melt half the ghee on medium high and brown the onions.  Push the onions to the side of the pan.

Melt the rest of the ghee in the center of the pan and add the spices.  Stir for 1-2 minutes, then stir into the onions.

Sauteed onions with spices

Add the ginger and stir for 1-2 minutes. 

Add the ginger

 

Add the beef and any juices in the jars.  Add the garlic.  Stir to combine and simmer uncovered until most of the liquid has evaporated, about 5 minutes.  (If you're using raw beef, add it to the pan and let it brown.  Once it's browned, add 2 cups of beef broth or water and the garlic, lower the heat to medium, cover the pan and simmer until the beef is tender, 1-2 hours.  Remove the cover and simmer until most of the liquid has evaporated.)

Add the meat, broth and the garlic.

Add the coconut milk and simmer until the liquid is reduced by half and the sauce is thick and creamy.

Add the cauliflower and simmer 5 minutes.  We like our cauliflower al-dente.  If you like yours softer, cook it a little longer.

When the sauce is thick, add the cauliflower.

 

Add the peas and simmer 1-2 minutes.  If you're using fresh farm peas**, they will take longer to cook, so add them with the cauliflower.   

Add the peas.

Sprinkle with chopped coriander and serve with a dollop of yogurt or sour cream. 

* If you don't have canned beef stew meat, you can use raw but it will take much longer to cook.  In that case, you will need 2 cups of liquid, either broth or water, in addition to the meat.

** I LOVE tiny peas!  When I shuck our farm peas, I separate out the small ones and freeze them separately.  When I run out, I buy Whole Foods brand organic petite peas. 

 

Curry with yogurt