This stew can be made in a dutch oven on the stove top, or it can be started in a skillet and finished in your crock pot if you need to simmer the beef a really long time. As long as I'm home, I like the dutch oven method, but it's nice to have alternatives! Make this dish with less water and serve it over basmati rice. Made as a stew, I like to have it with
Naan.
Sag Gosht Stew
Vegetable oil
1 t cumin seeds
1/2 t fennel seeds
1 t ground cardamom
2 bay leaves
2 cloves of garlic, minced
2 t fresh ginger, minced
1 T your favorite curry powder or paste
Water
1 lb stew beef, cut into small cubes
6 scallions, chopped leaves and bulbs
4 to 5 c vegetable stock (less if you want to serve it over rice)
1 T tomato paste
1 T ketchup
Bunch of spinach or beet greens, chopped
1 t dried mint
1/2 t vinegar
1 T garam masalah (
my favorite)
Salt
Grind the seeds and stir fry through the bay leaves briefly. Add the garlic and ginger and fry for a minute. Add the curry powder or paste and add a bit of water to loosen the browned bits. Add the meat and scallions and brown lightly. Add more water to allow them to simmer for about 5 minutes without sticking. Add the stock, tomato paste, and ketchup and allow to continue simmering (adding water as needed) until beef is very tender, an hour or more, or transfer to crock pot and simmer that way. Before serving, add the greens, mint, vinegar, and garam masalah. Salt as needed and serve over rice (thicker version) or with naan bread (stew version).
