Braised Lamb or Beef with Tomato & Cumin


1. In a large pot, heat the oil over medium-high heat. Add the cumin seeds, and
after 2 minutes sauté the onions, garlic and ginger. Stir-fry for 5 minutes.

2. Stir in the bay leaves, cardamon, and cloves. Add the beef and stir-fry for 5
more minutes, searing the meat on all sides. Add the tomatoes and the garam
masala. Once the tomatoes start to loosen from their skins (in 4 to 5 minutes),
turn down the flame, and add enough boiling water to cover the whole mixture.
Once it comes to a gentle boil, add a pinch of salt and reduce heat to low. Cover
and simmer for 1 ½ hours, stirring every 7 minutes or so, making sure the mixture
doesn’t stick to the bottom of the pot. You mad add additional water if needed.
The end result should be a thick stew gravy and meat so tender it mashes apart
with a fork. If the sauce is too sour, add ¼ to ½ teaspoon of sugar to round out
the flavor. Mix will. Serve hot over bed of plain basmati rice, or with oven-toasted
flatbread like naan or pita bread. Serves 4.