Here are the following ingredients:
- 1 cup (250 mL) pearl barley
- ¼ cup (60 mL) EACH mixed lentils (see Tip) and basmati rice
- ¼ cup (60 mL) canola or sunflower oil
- 1 cup (250 mL) fried onions*
- 4 whole black peppercorns
- 2 EACH cinnamon sticks, whole cloves and cardamom pods
- 1 cup (250 mL) canned crushed tomatoes
- 1 tsp (5 mL) EACH garlic paste and gingerroot paste*
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) EACH ground cumin and ground coriander
- ¼ tsp (1 mL) ground turmeric
- 1½ lb (750 g) Beef Boneless Blade Pot Roast or Simmering Steak, cut into 1-inch (2.5 cm) cubes
- 1 kiwi, peeled and chopped
- ¼ cup (60 mL) quick-cooking rolled oats
- 1 tsp (5 mL) garam masala
- Fresh cilantro and mint leaves, chopped
- Green chili peppers, chopped
- Lemon wedges
Here are the following shopping items to buy:
Follow these cooking methods/directions:
- Combine barley, lentils and rice in a medium bowl. Add
enough water to cover by 3 inches (7.5 cm). Cover and let soak in the refrigerator
- Drain barley mixture and transfer to a large
saucepan. Add 4 cups (1 L) fresh water and bring to a boil over high heat. Cook
at a constant, rolling boil for 20 to 30 minutes or until soft. Remove from
- Purée in the saucepan using an immersion blender (or
let cool slightly and transfer in batches to an upright blender), blending
until fairly smooth. Set aside.
- Heat oil over medium heat in a large enamelled cast-iron
roaster, Dutch oven or heavy stock pot. Add peppercorns, cinnamon, cloves and
cardamom; cook, stirring, for 1 minute. Add fried onions and cook, stirring,
for 1 minute. Add tomatoes, garlic, gingerroot, salt, cumin, coriander and turmeric;
cook, stirring, for about 10 to 15 minutes or until the mixture separates from
- Stir in beef and kiwi, mixing well. Stir in puréed
barley, oats and 4 cups (1 L) water. Bring to a simmer, stirring often.
- Cover, reduce heat and simmer for 1½ to 2 hours,
stirring often, until beef is fork-tender.
in garam masala, cilantro and mint to taste and a squeeze of lemon.
- Serve garnished with additional cilantro and mint, chili
peppers and lemon wedges to squeeze over top.
I use a mix of red lentils, split chickpeas, split black lentils and split mung beans but you can also just use a combination of two of these.
*For the garlic and gingerroot paste, you can use the purée or paste found in jars in the grocery store or use a fine grater, such as a Microplane, to make your own purée in small amounts just as you need it.
**Fried onions, which are crispy, dehydrated fried onions, can be found in packages or containers at any Indian grocery store or in the Southeast Asian section of well-stocked supermarkets.