Ingredients

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

Shopping List

Here are the following shopping items to buy:

• Fried onions*
• Garlic paste*
• Gingerroot paste*
• 1 kiwi
• Fresh cilantro
• Fresh mint
• Green chili peppers
• 1 or 2 lemons
• 1½ lb (750 g) Beef Boneless Blade Pot Roast or Simmering Steak, cut into 1-inch (2.5 cm) cubes
• Canola or sunflower oil
• Whole black peppercorns
• Cinnamon sticks
• Whole cloves
• Cardamom pods
• Canned crushed tomatoes
• Salt
• Ground cumin
• Ground coriander
• Ground turmeric
• Garam masala
• Pearl barley
• Mixed lentils (see Tip)
• Basmati rice
• Quick-cooking rolled oats

Directions

Follow these cooking methods/directions:

1. 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 overnight.
2. 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 heat.
3. 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.
4. 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 the oil.
5. Stir in beef and kiwi, mixing well. Stir in puréed barley, oats and 4 cups (1 L) water. Bring to a simmer, stirring often.
6. Cover, reduce heat and simmer for 1½ to 2 hours, stirring often, until beef is fork-tender. Stir in garam masala, cilantro and mint to taste and a squeeze of lemon.
7. 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.