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A marinade of garlic, ginger and chili powder meet the strong flavors of tamarind concentrate, garam masala, coriander and turmeric in this spicy beef dish Once the spices are toasted, the beef is quickly seared over high heat in a second skillet, then transferred to cook among them Serve it topped with cilantro for bright bite to contrast the beef's earthiness and heat.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A lean stock that's rich and flavorful.
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These little dumplings are made of seasoned ground beef or ground lamb wrapped in a homemade egg pasta. They're topped with a garlic-yogurt sauce and garnished with chile oil. Afiyet olsun (bon appetit)!
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