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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Course: entree / Difficulty: Difficult / Number of Servings: 4 |
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Directions: To make the marinade, put the onion, garlic, scallions, parsley, cilantro, thyme, congo pepper, ginger, salt, pepper, and 2 tablespoons of water into a blender. Blend to a smooth paste, pushing down with a rubber spatula when necessary
Put the meat pieces in a bowl, add the marinade, and mix well. Cover and refrigerate for 30 minutes or for up to 3 hours.
Pour the oil and garlic into a wide, nonstick, lidded pan and set over medium-high heat. As soon as the garlic starts to sizzle and brown, add the curry powder. Stir it for 10 seconds. Reduce the heat to medium, add the beef, together with its marinade, and stir for 1 minute. Cover; reduce the heat still further to medium-low, and cook for 10 minutes, lifting the lid to stir now and then. Now add the broth or water, the salt, the cumin, and amchar marsala. Stir and bring to a simmer. Reduce the heat to low and cook, covered, for 1 hour and 20 minutes, or until the meat is tender. If the sauce is too thin, reduce it by uncovering and cooking over medium-high heat, stirring frequently.
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