Lots of ingredients, but delicious!

Ingredients:

1.  2 lb. chuck or other stewing beef, cubed

2.  1/2 C. atta or other flour

3.  1 Tbsp. dried red chiles, crumbled

4.  1 Tbsp. fennel seeds

5.  10 (TEN!) garlic cloves, peeled and chopped

6.  1-1/2 inch ginger, peeled and chopped

7.  2 Tbsps. ground coriander

8.  1 tsp. ground cumin

9.  1 Tbsp. ground cloves

10.  1 tsp. ground fenugreek

11.  3 Tbsps. white wine vinegar

12.  4 Tbsps. ghee or butter

13.  2 medium onions, chopped

14.  2-1/2 C. beef stock

Method:

1.  Dredge the cubes of beef in the flour.

2.  Combine the chiles, fennel seed, garlic and and ginger, and blend to a smooth puree.  Transfer the puree to a bowl and stir in the coriander, cumin, cloves, cinnamon and fenugreek until well blended.  Stir in the vinegar to form a paste.

3.  Heat the ghee or butter in a saucepan.  Add the spice paste and cook, stirring constantly, for four minutes.  Add the onions and cook, stirring occasionally, until they are soft.

4.  Add the beef and stir until it’s no longer red.  Pour over the beef stock, bring to the boil, reduce the heat to low, and simmer for 2 hours or until the beef is tender.  Note that as the beef breaks down, the sauce will thicken and start to stick and possibly burn, so stir about every 15 minutes during the the first hour and every 10 minutes thereafter.

5.  Enjoy!