Rajasthani-style Estofado de Carne de Lidia

Ingredients

In this Rajasthani adaptation of Estofado de Carne de Lidia, we incorporate the aromatic spices of Rajasthani cuisine, such as cumin, coriander, and turmeric, to infuse the dish with the flavors of Rajasthan. Additionally, we use traditional Rajasthani cooking techniques to enhance the overall taste and texture of the stew. We alse have the original recipe for Estofado de carne de lidia, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a large pot over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger. Cook for another minute.
4. 4.
   Add the beef cubes and cook until browned on all sides.
5. 5.
   Stir in the tomato puree and cook for 2-3 minutes.
6. 6.
   Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
7. 7.
   Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the beef is tender.
8. 8.
   Sprinkle garam masala over the stew and mix well.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili along with the spices.
• If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with water and add it to the stew during the last 10 minutes of cooking.

Serving advice

Serve the Rajasthani-style Estofado de Carne de Lidia hot with steamed basmati rice or traditional Rajasthani bread like roti or naan.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color and freshness to the dish. Serve it in a deep bowl to showcase the rich gravy and tender beef chunks.