Check out this Video with Chef Nathan Davidson
· 2lb stewing beef, cut in 1”cubes.
· 3 tbl or more Delhi beli seasoning.
· 1 big onion, chopped.
· 1 red bell pepper diced.
· 3 garlic cloves, minced.
· 1 cup of frozen peas.
· 1 can diced tomatoes.
· 1/4 cup chopped fresh cilantro.
· 2 tbsp oil.
· 1 can coconut milk.
· /2 cup of beef stock.
Heat oil in large saucepan over medium heat. Add onion, garlic, beef, bell pepper and sauté 10 minutes until softened. Stir in INDIAN DELHI BELI spice blend, tomatoes, beef stock, and frozen peas. Cover and cook on simmer for 15 minutes stirring occasionally. Stir in coconut milk and simmer 10 minutes or until thickened. Add cilantro and combine. Serve with FRESH GARLIC, HERB NAAN BREAD (recipe on website) white or brown rice. CHEF NOTE : Substitute beef for other favorite meats, vegetables, lentils, beans, chicken, lamb, pork, duck or tofu.