The beef stew with Garam Masala is a meat-based main course made more flavorful by this blend of spices from Indian and Pakistani cuisine. Garam Masala is a mix made of coriander, pepper, turmeric, cardamom, nutmeg, ginger, chili pepper, cloves, cinnamon, bay leaf, cumin, garlic, salt, and oregano in varying proportions. Obviously, the mix can vary and you can add other spices to your liking. I used a ready-made preparation that I found at the supermarket, but you can also prepare it at home, according to your tastes. I recommend using good quality meat; I usually buy it from Cuneo, and it’s really delicious.
Here are some stew recipes as alternatives to this one:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 7 oz onion
- to taste olive oil
- 1.1 lbs beef (cut into chunks)
- 2 cups tomato purée
- 1.3 cups water
- 10.5 oz canned chickpeas
- 2 tsp garam masala
- 1 tsp sugar
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1/2 tsp ground ginger
- to taste fine salt
Steps
Clean the onion, chop it finely, and sauté it with some oil.
Add the beef chunks and brown them.
Pour in the tomato purée, rinse the bottle with water, and add it to the pot.
Now add the chickpeas; I also added the water from the can.
Now add the spices and mix well.
Cook for about an hour; if it dries out too much, add a bit more water.
Adjust the salt, mix well, and cook until the meat is tender.
Tips, Advice
Garam Masala is a mix made of coriander, pepper, turmeric, cardamom, nutmeg, ginger, chili pepper, cloves, cinnamon, bay leaf, cumin, garlic, salt, and oregano in varying proportions. Obviously, the mix can vary, and you can add other spices to your liking. I used a ready-made preparation that I found at the supermarket, but you can also prepare it at home, according to your tastes.
I recommend buying good quality meat; I usually buy it from Cuneo, and it’s excellent.
Here you can find other recipes with chickpeas:
Soup with mussels, cuttlefish, and chickpeas
