Sulu Khingal with Tender Beef and Fragrant Spices

Ingredients

• 500g (1.1 lb) beef, cut into bite-sized pieces 500g (1.1 lb) beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 large carrot, sliced 1 large carrot, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• 300g (10.5 oz) homemade noodles 300g (10.5 oz) homemade noodles
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, and paprika, and cook for an additional minute to toast the spices.
4. 4.
   Add the sliced carrot and diced tomatoes to the pot, and cook for a few minutes until they begin to soften.
5. 5.
   Pour in the beef broth and season with salt and pepper to taste. Bring the broth to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld together.
6. 6.
   Meanwhile, prepare the homemade noodles according to the package instructions or use store-bought noodles if preferred.
7. 7.
   Once the broth has simmered, add the cooked noodles to the pot and stir gently to combine.
8. 8.
   Serve the Sulu Khingal hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef — For the most tender results, choose a cut of beef that is suitable for slow cooking, such as chuck or stew meat. Trim any excess fat before cooking.
• Homemade noodles — If making homemade noodles, ensure that the dough is rolled out thinly to achieve the desired texture. Cook the noodles until al dente to prevent them from becoming too soft in the broth.

Tips & Tricks

• To add a hint of spiciness, sprinkle some chili flakes or drizzle hot sauce over the Sulu Khingal before serving.
• For a heartier version, add some diced potatoes to the broth along with the carrots and tomatoes.
• If you prefer a thicker broth, you can mix a tablespoon of flour with a little water and add it to the simmering broth to thicken it slightly.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Feel free to customize the spices to your taste. You can add a pinch of cinnamon or turmeric for additional depth of flavor.

Serving advice

Sulu Khingal is best served hot in deep bowls. Garnish each serving with fresh cilantro to add a pop of freshness and color. Serve with a side of warm bread or naan to soak up the flavorful broth.

Presentation advice

To present Sulu Khingal beautifully, arrange the beef, noodles, and vegetables evenly in each bowl. Ladle the fragrant broth over the ingredients, making sure to distribute it evenly. Garnish with a sprig of fresh cilantro for an appealing touch.