On the tenth day of Chefmas, Stephen Gomes gave to me…

Stephen Gomes_header

It is a little known fact that the British influence in India has left roast beef as a staple at Christmas in many Roman Catholic families. As a fourth generation chef, I always enjoyed watching my grandfather or father spicing and roasting the perfect fragrant beef, however one of my favourite dishes by far is Beef Tamarina.

Using the trimmings and crispy edges of the beef, we would add our own blend of spices and rich tamarind for the most delicious leftover meal I can remember.

Beef Tamarina
Serves two people

3 tbsp tamarind paste
3 tbsp boiling water
2 tbsp sunflower oil
220g lean rump steak or roast beef leftovers,
cut into strips
1 small onion, cut into thin slices
2g ginger (chopped)
2 large garlic cloves (crushed)
1 tbsp curry powder
1 tbsp cumin powder
1/2 tbsp garam masala powder
1 tsp chilli powder
1 tsp crushed black pepper
1 fresh red chilli (seeded & chopped)
5g chopped fresh coriander

1. In a small bowl combine the tamarind paste and boiling water. Leave to soak for ten minutes, stirring frequently to break down the paste.
2. While the tamarind is soaking, heat the oil in a wok or large frying pan, and stir-fry the beef and onions over a high heat for about three minutes.
3. Add the ginger, garlic, curry powder, cumin powder, garam masala, chilli powder and the crushed black pepper. Stir-fry for three more minutes.
4. Add the tamarind liquid and the fresh chopped chilli. Cook until the beef is tender.
5. Add the fresh coriander and serve hot with a chapatti.

The 12 days of Chefmas…


Emma Cullen

Emma Cullen

Emma is the best person.

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