Makes 8 servings
Ingredients :
2 lbs. (1 kg) chuck steak, cubed (about 3/4"/2 cm pieces)
3 Tbsp. (45 mL) white vinegar
2 tsp. (10 mL) curry powder
2 tsp. (10 mL) ground cumin
2 tsp. (10 mL) ground coriander
2 tsp. (10 mL) crushed chilies
1/4 tsp. (1 mL) ground cardamom
1/2 c. (125 mL) plain yogurt
2 c. (500 mL) basmati rice
1 Tbsp. (15 mL) canola oil
3 c. (750 mL) thinly sliced onion
4 garlic cloves, minced
3 c. (750 mL) beef broth, divided
2 cinnamon sticks
1 tsp. (5 mL) salt
1-1/2 c. (375 mL) frozen peas
1 c. (250 mL) dried apricots, chopped
3 medium tomatoes, quartered, seeded, sliced
1-1/2 c. (375 mL) slivered almonds, toasted
1/2 c. (125 mL) chopped fresh cilantro or mint
Method :
Combine the steak, vinegar, spices and yogurt in a large non-metallic bowl. Cover and refrigerate for 30 minutes. Place the rice in a medium bowl. Cover with water and let stand for 30 minutes; drain. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, for about 10 minutes or until the onion is softened. Stir in the beef mixture, scraping the yogurt from the sides of the bowl, and add 1/2 c. (125 mL) broth. Bring to a boil then reduce the heat to low. Simmer, covered, stirring occasionally, for about 1-1/4 to 1-1/2 hours or until the beef is tender. Add the drained rice, the remaining 2-1/2 c. (625 mL) broth, cinnamon sticks and salt. Bring to a boil then reduce the heat to low. Simmer, covered, stirring occasionally, for 10-15 minutes or until the rice is tender. Remove from the heat. Remove and discard the cinnamon sticks. Stir in the peas, apricots and tomatoes. Remove from heat, cover and let stand for 10 minutes. Add the almonds and cilantro and stir until well combined.
