apricots in a bowl. Add just enough water to cover. Set aside at room
temperature. Heat the vegetable oil in a saucepan over a medium heat.
Add the cinnamon, cloves adn cardamom. Sauté for 1 minute. Add the onion
and sauté until the onion is golden brown. Reduce the heat and add the
ginger and garlic. Sauté for 1-2 minutes. Add the chili powder, ground
turmeric, ground cumin and ground coriander. Sauté for 1 minute before
adding the tomatoes. Cook, stirring, for 4-5 minutes. Add the beef and
salt. Cook, stirring continuously for 5-10 minutes.
Cover the pan
with a lid and simmer for 15-20 minutes, until the beef is nearly done.
Drain the apricots of any excess water and add to the meat with the
vinegar or tamarind water. Stir through then add the sugar. Simmer for
3-4 minutes. Check the seasoning and add salt if necessary. Stir in the
coriander leaves. Serve immediately, garnished with the potato straws.
- These can be bought in packets from the supermarket. However, if you
prefer to make your own, peel and cut 2 medium potatoes into matchstick
size julienne. Pat dry and deep fry until golden brown and crisp. Drain
on paper towels (absorbent kitchen paper).
A dish from
the Parsee community in India. The Parsees fled Persia about 2000 years
ago to escape religious persecution. Their cuisine is a unique blend of
Gujerati and Persian influences, evidenced by the extensive use of dried
fruits and the balance of sweet and sour tastes in their dishes.
Serves 4 - 6
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