Beef Filling from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey
Finely grind the dried chiles, cumin, and cloves in a spice/coffee grinder. Combine with the nutmeg and mace and set aside. Heat the oil in a wok or karhai or a wide heavy skillet over medium heat....
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Ingredients
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon minced ginger or ginger mashed to a paste
- 1/3 pound fairly lean ground beef
- ½ cup minced shallots
- 1 tablespoon raw sesame, coconut, or peanut oil
- ¼ teaspoon mace
- ½ teaspoon cumin seeds
- ¼ teaspoon freshly grated nutmeg
- 4 dried red chiles, stemmed
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
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