Years ago the Karst Klan introduced me to a killer restaurant here in Toronto called Rashnaa. The best Southern Indian restaurant hands down. Rumor has it the landlord and tenant didn’t see eye-to-eye on rent, so one day they just closed shop! Boy what Id give to work in the back at this place. Trust me I’ve tried but I cannot replicate their version of Beef Devil. So here is my version.
- 1 lbs Stewing Steak
- 3 tsp Curry Powder
- 2 tsp Cumin Powder
- 1 tsp Turmeric Powder
- 1 Cinnamon Stick
- 1 tsp Chili Flakes
- 1 Bay Leaf
- 1 Grated Ginger
- 1 tbsp Tomato Paste
- 14 oz Diced Tomatoes
- 2 Medium Red Potatoes
- 1/2 Head Cauliflower Florets
- 1 Medium Sweet Onion
- 2 Garlic Cloves
- 3 cups Water
- 1/2 cup Plain Flour
- Sea Salt
- Crushed Ground Pepper
- 2 Habaneros Each Cut In Half
- Coat the beef in flour
- Slice onions into quarters then slice into strips
- Mince Garlic and grate Ginger.
- Slice potatoes into bite size pieces.
- In a really really really hot pan add 3 tbsp of grapeseed oil. Add beef in batches sear all sides if you can. Don't toss or flip around (this is not a stir fry) till you know the side is seared. Set aside when done.
- Add another 2 tbsp of oil. Add onions and and cook till golden.
- Add Cauliflower and Potatoes. Coat with the onions for about a min. Then add the tomato paste. Then reduce to a medium-high temperature.
- Add Turmeric, Cumin, Curry Powder, Chilli flakes and grated Ginger.
- Add Cinnamon stick. Cook dish for about 5 min and toss and stir around till everything is coated. Resist adding water too soon. Just keep turning till everything is coated. Give the spices a change to heat up. Otherwise it could taste a little bitter.
- Add a 1/2 cup of water and stir around and continue to cook for 5 minutes. Discard cinnamon stick.
- Add Garlic and give a good stir and add the can of tomatoes then add the Beef back in add a good dash of sugar then give a good stir.
- Add 3 cups of water and Bay Leaf. Bring to a fast boil. Then immediately reduce to a very low simmer. And wait for three hours, remember low and slow! Check in once in awhile and give a good stir. If you feel it's getting too dry just add a little water. Don't add too much this isn't soup. The consistency should look like the picture.
- Add small amounts of Salt and Pepper throughout the cooking process. Make it to your liking. If the Habaneros aren't as hot as you like add another or lightly dust with Cayenne pepper.
Master Brad...ya, that flying dog held me captive forever, in the end the eggs never hatched. Grrrr
I had totally forgotten about this, my Portuguese dogs are still in therapy.
Try is with a couple of sprigs of tarragon while you're making the sauce, not too much just enough to…
Good catch...I forgot to add the good stuff. Butter. :)