Pakistani-Style Spiced Beef Stew (Adapted)

Hozzávalók

4 tablespoons (1 stick) salted butter or ghee

2 medium yellow onions, cut into 1-inch chunks

2 bell peppers, cut into 1-inch chunks (my addition - not in original recipe)

6 medium garlic cloves, crushed and peeled

2-inch piece fresh ginger, peeled and cut into 6 coins

2 cinnamon sticks

Kosher salt and ground black pepper

2 teaspoons sweet paprika

1½ teaspoons fennel seeds (optional)

1½ teaspoons ground coriander

1 teaspoon curry powder

½ teaspoon garam masala

2½-pound boneless beef chuck roast, trimmed and cut into 1½-inch chunks

2 tablespoons all-purpose flour or atta

2 tablespoons lemon juice, plus lemon wedges to serve

Chopped fresh cilantro, to serve

Optional garnish:

2-3 tablespoons plain yogurt

2-inch piece ginger, julienned

Útmutatók

On a 6-quart Instant Pot, select Normal/Medium Sauté.

Add the butter and melt, then cook, stirring, until it is golden brown and has a nutty aroma, 2 to 3 minutes.

Add the onions, bell peppers, garlic, ginger, cinnamon and ½ teaspoon salt.

Cook, stirring, until the onions and peppers are soft and golden brown at the edges, 10 to 12 minutes.

Stir in the paprika, fennel seeds, coriander, curry powder, garam masala, 2 teaspoons salt and 1½ teaspoons pepper, then cook until fragrant, about 30 seconds.

Add 1 cup water and scrape up any browned bits.

Add the beef and stir to combine, then distribute in an even layer.

Cooking Method:

Press Cancel, lock the lid in place and move the pressure valve to Sealing.

Select Pressure Cook or Manual; make sure the pressure level is set to High.

Set the cooking time for 25 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting.

Press Cancel, then carefully open the pot.

FINISH:

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid.

Remove and discard the cinnamon sticks and ginger coins.

In a small bowl, whisk the flour or atta with 6 tablespoons of the cooking liquid until smooth, then stir into the pot.

Select Normal/Medium Sauté.

Bring the stew to a simmer, stirring often, and cook until lightly thickened, 2 to 3 minutes.

Press Cancel to turn off the pot.

Stir in the lemon juice, then taste and season with salt and pepper.

Serve with basmati rice or warmed flatbread, garnished with chopped fresh cilantro.

If desired, add a dollop of yogurt and sprinkle julienned ginger on top.

Note: Don't slice the onions and bell peppers too thinly. The 1-inch chunks ensure the pieces won't turn to mush during pressure cooking. Make sure to cook the onions until browned, as this builds flavor.

Active time: 40 minutes

Total time: 1¼ hours