A specialty of The Sultan, Surfers' Paradise, Australia
Ingredients
- 14 cloves garlic
- 1/2 cup red wine vinegar
- 4 small hot chiles, seeded
- 1/4 teaspoon cumin seeds
- 3/4 teaspoon turmeric
- 1 teaspoon English mustard
- 1/2 teaspoon powdered ginger
- 1 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 lemon, juiced, pith removed and rind chopped, membranes removed and pulp chopped
- 2 pounds chuck steak, cut into 1-inch cubes
- 3 tablespoons poppy seeds
- Clarified butter
- 1 small onion, finely sliced
- 2 bay leaves
- 6 cloves
- 1/2 cup tomato paste
- Freshly ground salt, to taste
- Freshly ground pepper, to taste
Directions
For marinade: Blend together garlic and red wine vinegar. Add chiles, cumin, turmeric, mustard, ginger, salt, sugar, lemon peel, juice, and pulp and blend well.
Place beef in bowl and pour marinade over it. Stir in poppy seeds and sit for 2 hours.
Heat clarified butter in pan and add onion. Cook until translucent, then add bay leaves and cloves. With slotted spoon, lift meat from marinade and add to onions. Increase heat to sear meat. Pour in marinade. Cover tightly, reduce heat and cook 1 hour.
After 1 hour, add tomato paste, stirring thoroughly, and cook another 30 minutes, until meat is tender. Season with salt and pepper.
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By Sgtgwn
on May 29, 2011
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The original recipe (yes, I have all 6 of the Galloping Gourmet cookbooks calls for adding 4 cups of water when cooking the meat. Whoever posted this recipe didn't a very good job of transcribing.
It comes out very tasty.
By auld_11676017
Calgary, AB
on June 15, 2010
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The ingredients list is full of typos, and the recipe as written will not work: the only liquid is a half-cup of vinegar, so you'll wind up with a burnt black mess if you try to follow this as written. Two or three cups of water or stock should be added to the browned meat before braising.
By mancow555
New York, NY
on May 29, 2007
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The marinade is the strongest smelling mixture ever. Don't spill any in the kitchen, or it will never leave! Food was quite tasty and even better on day two.
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