As many of you know, last week was the 3rd Annual Slumdog Pesach. I have written before about every single dish I made that night except for one – this one! And wouldn’t you know it? This was the the dish that went the fastest and got the most compliments.
You’ll have to excuse the picture. I was planning on taking a pictures of the final product, but with the hustle and bustle of getting the party ready, I thought “eh, I will just have to blog about it some other time.” Little did I know this was the hit of the evening! The picture is taken from cookbook I got the recipe from. It’s a recipe book series called “Great Tastes” and is published by Bay Books. I bought this book for $3 about 2.5 years ago, and they were the initial inspiration for Slumdog Pesach in the first place. I have since tried to find other books in the series, but to no avail. Anywho, this recipe is super easy and delicious. Hope you love it like I do!
One note on the recipe: It calls for ready made Madras curry paste. If you can’t find that you can make it yourself.
- 2 1/2 tablespoons coriander seeds, dry-roasted and ground
- 1 tablespoon cumin seed , dry roasted and ground
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon cracked black peppercorns
- 1 teaspoon chili powder (such as cayenne…….not the SW seasoning..)
- 1 teaspoon ground turmeric
- 2 crushed garlic cloves
- 2 teaspoons grated fresh ginger
- 3 -4 tablespoons white vinegar
Put all ingredients except vinegar into small bowl and mix together well.
Add the vinegar and mix to a smooth paste.
Keep for up to one month in an airtight container in fridge.
- 1 Tbsp oil
- 1 onion, chopped
- 3-4 Tbsp ready-made Madras curry paste
- 2.5 lbs steak, cut bite-sized and very thin
- 3 Tbsp tomato paste
- 1 cup beef stock (or chicken stock)