Category: Beef

1 1/2 lb Beef chuck boneless cubed 1/2"

3 tbsp Olive oil

3/4 cup Beef stock

3 Onions chopped fine

2 tsp Tamarind concentrate

2 1/2 tbsp Tomato paste

1/2 tsp Paprika Hungarian hot

1/4 tsp Fenugreek ground

3/4 tsp Coriander seeds crushed

1 tsp Tarragon dried

Salt to taste

1 1/2 tsp Black pepper freshly ground

3 Garlic cloves minced fine

3 tbsp Cilantro leaves chopped

1/4 cup Walnut pieces finely chopped

1 tbsp Sugar or honey

Heat the oil over med-high heat in a large cast iron skillet. Add the beef, onions, and garlic and cook while stirring for 12-15 minutes. Combine the hot beef stock, with the tomato paste & the tamarind concentrate in a bowl and alow to stand until all of the tamarinf concentrate is disolved, approx. 8-10 minutes. Add this mixture to the beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1 1/2 hours. Be sure to stir occassionaly. Add stock as needed if the liquid reduces too much. Add the sugar and walnuts and simmer for 15 more minutes.