Gourmet Gary ~ Recipe No 3

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Ros & Bobs Beef in Yoghurt & Black Pepper with Spicy Cauliflower, Sesame Potatoes and Green Lentils 

 

Ingredients:

Ros' Beef in Yoghurt & Black Pepper ~ 1lb (450gms) stewing steak, 1 large onion, 4 cloves garlic, teaspoon powdered ginger, teaspoon cayenne pepper, 3 teaspoons paprika, 1 teaspoon freshly ground black pepper, 10 fl oz natural yoghurt, olive oil.

Spicy Cauliflower ~ 1 cauliflower, 1 teaspoon turmeric, 1 teaspoons whole fennel seeds, 1 teaspoon whole black mustard seeds, 1 teaspoon whole yellow mustard seeds, 4 cloves garlic, teaspoon cayenne pepper, olive oil.

Bob's Sesame Potatoes ~ 5 or 6 medium sized potatoes, teaspoon asafetida (optional), 1 teaspoons turmeric, teaspoon cayenne pepper, 4 cloves garlic, 1 teaspoon whole fennel seeds, 2 tablespoons sesame seeds, olive oil.

Green Lentils ~ 1 cup lentils, 1 large onion, 2 cloves garlic, 2 teaspoons whole cumin seeds, teaspoon cayenne pepper, olive oil.

 

Preparation:

Ros' Beef in Yoghurt & Black Pepper ~ Cut the stewing steak into small cubes, dice the onion, crush the garlic cloves.

Spicy Cauliflower ~ Cut the cauliflower into small pieces, crush the garlic cloves.

Bob's Sesame Potatoes ~ Peel the potatoes, crush the garlic cloves.

Green Lentils ~ Soak the lentils in water overnight.  Chop the onion and crush the garlic cloves.

 

Cooking:

Ros' Beef in Yoghurt & Black Pepper ~ Heat the olive oil in a frying pan or wok.  Stir fry the garlic and onions.  Add the cubed beef and fry until brown on all sides.  Add the ginger, cayenne pepper, paprika and black pepper, and stir all ingredients thoroughly.  Add the yoghurt, a spoonful at a time.  Cook in a slow cooker on high for 5 hours.  Alternatively cook covered in the oven on gas mark 2 (300F - 150C) or simmer on the hob for 2-3 hours or until meat is tender and fully cooked.  Note: We recommend the slow cooker because the meal then melts in your mouth!

Spicy Cauliflower ~ Pour the olive oil into a pan and heat on medium.  Add the fennel seeds, mustard seeds and garlic, and heat for 2-3 minutes.  Add the turmeric and cayenne pepper, and then add the cauliflower.  Stir well and cook for a further 2-3 minutes.  Add a cup of water and heat for approximately 15 minutes.  Note: do not over-cook as cauliflower is meant to be a bit crunchy.

Bob's Sesame Potatoes ~ Boil the potatoes until fully cooked, then drain.  Pour the olive oil into a pan and heat on medium.  Add the garlic and asafetida, and let the garlic brown.  Add the turmeric, cayenne pepper and fennel seeds.  Add the drained potatoes and stir well.  Add the sesame seeds and continue to heat on a low setting for 2-3 minutes, or until heated through.

Green Lentils ~ Pour the olive oil into a pan and heat on medium.  Add the cumin seeds, chopped onion and garlic, and fry until brown.  Add the cayenne pepper.  Add the lentils and cover with water.  Bring to the boil, then turn the heat to low and cook for approximately one hour, or until the lentils are tender.

We like spicy dishes, however none of these are too hot, but you can add or subtract the cayenne pepper to your own taste.  Serve with a glass of Australian red wine, Shiraz or Cabernet Sauvignon.  Enjoy!

Great meal!  Thank you Ros and Bob.  Gary   


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