"This Indian-style cuisine is a delicious dish at any time of year. The tender, Fullblood Wagyu beef is perfectly complemented by a combination of spice. This recipe is sure to become your new favorite dinner dish."
Fullblood Wagyu Beef Masala
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Prep time: 30mins
Cook time: 40mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 pound Double 8 Cattle Company Fullblood Wagyu Kabob Meat (or Stew Meat)
- 1/2 teaspoons Ground Coriander
- 1/2 teaspoons sugar
- 1 teaspoons salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 1 tablespoons Ground Masala
- 1/2 teaspoons Ground Ginger
- 1 teaspoons Smoked Paprika
- 1/2 teaspoons Ground Cumin
- 1/2 teaspoons Ras El Hanout
- 1 teaspoons Ground Turmeric
- 1/4 teaspoons Cayenne Pepper
- 1 White Onion (chopped)
- 4 Garlic Cloves
- 8 ounce Diced Tomatoes
- 1/2 cup Coconut Milk
- 1/2 cups Beef or Vegetable Stock
- Olive Oil
- Cilantro
Method
Step 1
PREPARING THE SPICE MIXTURE Place a large skillet over medium heat. Rough chop the white onion. Add 1 tablespoon of olive oil to the skillet, and add the chopped onions. Add the garlic cloves. Cook for 2 minutes. Next, add all of the spices (ground coriander, sugar, salt, freshly ground black pepper, ground masala, ground ginger, smoked paprika, ground cumin, ras el hanout, ground turmeric, cayenne pepper), and cook for 2 minutes until fragrant. Add the diced tomatoes, and cook for an additional 2 minutes. Remove the skillet from the heat, and place the mixture in the food processor. Blend until a paste is formed.
Step 2
PREPARING THE BEEF MASALA Place the pressure cooker over medium heat. Season the Fullblood Wagyu beef with salt and freshly ground black pepper. Add 2 tablespoons of olive oil to the bottom of the pressure cooker, and add the seasoned Fullblood Wagyu beef. Brown the meat on all sides. Add the spice mixture, coconut milk, and beef stock. Place the pressure cooker lid on, and lock. Bring the cooker up to full pressure, and then reduce the heat until barely any steam is escaping. Cook for 35 minutes.
Step 3
FINAL STEPS Remove the pressure cooker from the heat, and let it depressurize at room temperature. Spoon the curry in a bowl, and top with fresh cilantro. Serve with lime wedges and steamed basmati rice! Enjoy!