Kashmiri cuisine is one of Pakistan’s regional cuisines. It is known for its simple yet rich flavours, this cuisine is typically non-spicy, the Spicy Beef with Tamarind recipe being an exception. The heat level here is close to that of Thai food. I learned this recipe from my mother-in-law. You  just cant stop eating it!

Cooking time 60-75 mins
Serves 4
Ingredients
Boneless Beef 1/2 kg
Whole chillies 12
Tamarind (Imli) 1/2 cup
Medium Onion 1
Ginger paste 1 tsp
Garlic paste 1 tsp
Turmeric powder 1/2 tsp
Red chili powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin seeds 1/2 tsp
Oil 2 tbsp
Coriander leaves to garnish

Preparation
Marinate whole chilies and tamarind separately in a cup of water each.
Wash beef and set aside.

Method
•  In a deep saucepan, heat oil on medium flame.
•  Once the oil is warm, add sliced onions. Fry till golden.
•  Add ginger-garlic paste and fry with onions till golden brown.
•  Now add beef.
•  Mix salt, turmeric powder, powdered red chilies, coriander powder and cumin seeds.
•  Cook the beef well. Put 2 tbsp water in and mix it with a spatula till dry (a process known as “bhoonna”). Repeat till oil comes up.
•  Add one glass of water in beef and let it cook till soft. This will take about 20 minutes.
•  Now take the chilies with the water they are soaking in and process them in a blender just long enough to break the whole chilies and mix them well with water.
•  Add this chili mixture in the beef and let it cook for another 10 minutes.
•  Remove the seeds from the tamarind and add the pulpy mixture in the beef.
•  Let it cook till thick gravy is left.
•  Garnish with coriander leaves and serve with plain boiled basmati rice.

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