Ginger-Cumin Beef Curry

• 份量: 6 servings

配料

3 tablespoons ghee or neutral oil

2 medium yellow onions, finely chopped

2 tablespoons finely grated fresh ginger

4 medium garlic cloves, finely grated

1 teaspoon ground cardamom

1 teaspoon cumin seeds

1 teaspoon coriander seeds

½ teaspoon ground cloves

½ teaspoon whole black peppercorns

2 bay leaves

2 medium ripe tomatoes, cored and chopped

2 serrano chilies, stemmed and sliced into thin rings

Kosher salt and ground black pepper

2½-3 pounds boneless beef chuck roast, trimmed and cut into 1½- to 2-inch chunks

2 tablespoons lime juice

½ cup lightly packed fresh cilantro, chopped

步骤

On a 6-quart Instant Pot, select More/High Sauté. Heat the ghee until shimmering, then add the onions. Cook, stirring occasionally, until softened and browned, 10 to 12 minutes. Add the ginger, garlic, cardamon, cumin, coriander, cloves, peppercorns and bay, then cook, stirring, until fragrant, 1 to 2 minutes. Add the tomatoes, chilies and ½ teaspoon each salt and pepper. Cook, scraping up any browned bits, until the tomatoes begin to release their liquid, 2 to 3 minutes. Add the beef and distribute in an even layer.

Using a slotted spoon, transfer the solids to a medium bowl. Remove and discard the bay. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Select More/High Sauté, bring the liquid to a simmer and cook, stirring occasionally, until thickened and reduced to about 1 cup, 15 to 20 minutes. Return the meat to the pot and cook, stirring occasionally, until heated through, 2 to 3 minutes. Press Cancel. Stir in the lime juice, then taste and season with salt and pepper. Serve sprinkled with cilantro.