American-Mughal recipe: Roast beef

Here is a recipe for roast beef which has a Mughal flair to it and is cooked on the stove on low heat. This dish requires little attention and is great served with a baked potato and steamed vegetables.

FROM THE KITCHEN OF HUMA MURAD

INGREDIENTS:

5 lb rump roast
2 cups yogurt
2 Tablespoon coriander seeds
2 Tablespoon cumin seeds
5-6 whole red chilies
2" piece fresh ginger
5-6 fresh garlic cloves
2-3 bay leaves
7-8 whole cloves
10 black peppercorns
2" piece cinnamon stick
1 Teaspoon whole black cumin seeds
2 teaspoon salt
3 Tablespoon oil

METHOD:

In a large heavy saucepan put everything together rubbing the meat well with the other ingredients. Cook on low heat for 4-5 hours. Make sure to check every hour for liquid content adding water as needed. Serves 5-6 people

 

Photo Attribution: http://commons.wikimedia.org/wiki/File:Rostas_(ready_and_served).JPG

Add new comment

(If you're a human, don't change the following field)
Your first name.
(If you're a human, don't change the following field)
Your first name.
(If you're a human, don't change the following field)
Your first name.