Name: Beef, Coconut Curry, Dosa, Banana Chutney and Rice
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Tbsp (30 mL) cinnamon, ground; 3 Tbsp (45 mL) cumin, ground; 2 Tbsp (30 mL) cardamom, ground; 1 tsp (5 mL) allspice, ground; 2 Tbsp (30 mL) black peppercorns; 5 piece cloves; 3 Tbsp Madras curry powder; ½ tsp (2 mL) nutmeg, ground; 2 &frac15; lb(s) (1 kg) stewing beef, cut into 1-inch pieces; ½ cup (125 mL) banana leaf flower, julienned; ¾ cup (175 mL) shallots, diced; ¼ cup (60 mL) coconut oil; ⅓ cup (125 mL) Spice Mix; 1 ½ cup (375 mL) beef stock; 2 ½ cup (600 mL) coconut milk; ¼ cup (60 mL) ginger, minced; 2 Tbsp (30 mL) garlic, minced; 1 Tbsp (15 mL) salt; 1 Tbsp (15 mL) pepper; 1 box dosa; 1 piece lotus root, sliced ⅛-inch (3 mm) thick; canola oil for deep frying, approx. 2-inch (5 cm) deep; pinch salt; 6 piece okra, sliced ¼-inch (5 mm); ¼ cup (60 mL) buttermilk; ¼ cup (60 mL) chickpea flour; canola oil for deep frying, approx. 2-inches (5 cm) deep; pinch salt; 16 basil leaves, picked; 24 coriander leaves, picked

Beef, Coconut Curry, Dosa, Banana Chutney and Rice

Yields

4 servings

An elegant and delicious Indian feast complete with three different garnishes. Dining on South Asian cuisine has never been better!

Courtesy of Chef Matthew Stowe

ingredients

Spice Mix

Tbsp (30 mL) cinnamon, ground

Tbsp (45 mL) cumin, ground

Tbsp (30 mL) cardamom, ground

tsp (5 mL) allspice, ground

Tbsp (30 mL) black peppercorns

piece cloves

Tbsp Madras curry powder

tsp (2 mL) nutmeg, ground

Coconut Curry

&frac15; lb(s) (1 kg) stewing beef, cut into 1-inch pieces

cup (125 mL) banana leaf flower, julienned

cup (175 mL) shallots, diced

cup (60 mL) coconut oil

⅓

cup (125 mL) Spice Mix

1 ½

cup (375 mL) beef stock

2 ½

cup (600 mL) coconut milk

cup (60 mL) ginger, minced

Tbsp (30 mL) garlic, minced

Tbsp (15 mL) salt

Tbsp (15 mL) pepper

box dosa

Lotus Root Garnish

piece lotus root, sliced ⅛-inch (3 mm) thick

canola oil for deep frying, approx. 2-inch (5 cm) deep

pinch salt

Okra Garnish

piece okra, sliced ¼-inch (5 mm)

cup (60 mL) buttermilk

cup (60 mL) chickpea flour

canola oil for deep frying, approx. 2-inches (5 cm) deep

pinch salt

Garnish

basil leaves, picked

coriander leaves, picked

red chili, thinly sliced

Banana Chutney

bananas, diced

tsp (5 mL) lime zest

tsp (5 mL) lime juice

Tbsp (30 mL) coconut milk

tsp (5 mL) salt

cup sweet shredded coconut, toasted

Jasmine Rice

cup (750 mL) jasmine rice, cooked

Tbsp (45 mL) coconut milk

Tbsp (30 mL) Thai basil, chiffonade

Tbsp cilantro, chiffonade

Ingredient Substitution Guide

directions

Step 1

Combine cinnamon, cumin, cardamom, all spice, black peppercorns and cloves in dry sauté pan.

Step 2

Toast evenly over moderate heat until fragrant, 2-3min.

Step 3

Place in spice grinder with curry powder and nutmeg, grind until smooth.

Step 4

Season beef with salt and pepper.

Step 5

In large sauté pan, over high heat, using coconut oil, sear beef on all sides until golden brown.

Step 6

Remove beef and reserve, discard oil, return pan to medium heat.

Step 7

Add shallots, ginger, garlic, banana leaves and curry spice mix, cook to soften, about 5- 7 min.

Step 8

Add browned beef, stock and coconut milk. Cover, braise at 225ºF (107ºC ) for 4 hours or until tender.

Step 9

Remove beef from curry. Blend curry sauce until smooth. Return beef to curry sauce and bring to a boil.

Step 10

Make dosa according to package directions.

Step 11

Deep fry lotus root slices at 320ºF (106ºC) until golden brown and crisp.

Step 12

Remove from oil and place on towel lined tray, season with salt.

Step 13

Dip the okra in a bowl with buttermilk.

Step 14

Drain, place okra in bowl with chickpea flour, toss well to cover completely, shake excess flour.

Step 15

Fry at 320ºF (106ºC) until golden and crisp, place on towel lined tray, season with salt.

Step 16

Use with assembly.

Step 17

Combine bananas, zest, lime juice, salt and coconut milk. Mix well.

Step 18

Sprinkle with toasted coconut, do not mix.

Step 19

Step 20

Cook rice according to package directions. Stir in coconut milk and herbs.

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