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Ingredients
⅓ cup plain whole-milk Greek yogurt
4 tsp black pepper
1 piece fresh ginger 2 inches long; finely chopped and divided
6 cloves garlic finely chopped and divided
1 tsp Diamond Crystal kosher salt for marinade; or half as much Morton- 1 tbsp Diamond Crystal kosher salt for stew; or use 1 3/4 tsp Morton for the base batch
- 2 lb beef chuck cut into 1-inch cubes
⅔ cup vegetable oil divided
2 medium onions quartered and thinly sliced- 1 jalapeño finely chopped
2 tbsp ground coriander- 1 tbsp garam masala
- 1 tsp cumin seeds
3 cups water plus up to 1/2 cup more if needed for the base batch- 4 oz snow peas
- 4 oz sugar snap peas
cilantro to finish- cooked rice to serve
Equipment images are illustrative. Exact products may vary.
Instructions
- Combine yogurt, pepper, half the ginger, two of the six garlic cloves and the marinade salt. Coat the beef and refrigerate for 20 minutes.
- Heat half the oil in a heavy pot over medium-high heat. Brown the beef in two batches, allowing about 5 minutes per side. Transfer to a plate.
- Add the remaining oil, onions, remaining ginger and garlic, and jalapeño. Cook for 6–8 minutes, stirring. Add coriander, garam masala, cumin seeds and stew salt. Continue cooking and stirring for 12–15 minutes, until the onions are golden.
- Return the beef and its juices. Add the measured water, bring to a simmer and cover. Cook gently for 1 1/2–2 hours, until the beef is tender and the liquid has reduced by about half. Add a little extra water if needed to prevent sticking.
- Add both kinds of peas and simmer for about 5 minutes, until just tender. Serve with rice and cilantro.
Notes
For the base batch, the total Diamond Crystal salt is 1 tablespoon plus 1 teaspoon; taste before adding more.
Keep the marinating beef refrigerated.
