Title: Khalia Georgian Spicy Beef Stew
Categories: Meat Ethnic Main
Yield: 4 Servings
| 1 1/2 | lb | Beef chuck boneless cubed 1/2" |
| 3 | tb | Olive oil |
| 3/4 | c | Beef stock |
| 3 | | Onions chopped fine |
| 2 | ts | Tamarind concentrate |
| 2 1/2 | tb | Tomato paste |
| 1/2 | ts | Paprika Hungarian hot |
| 1/4 | ts | Fenugreek ground |
| 3/4 | ts | Coriander seeds crushed |
| 1 | ts | Tarragon dried |
| | | Salt to taste |
| 1 1/2 | ts | Black pepper freshly ground |
| 3 | | Garlic cloves minced fine |
| 3 | tb | Cilantro leaves chopped |
| 1/4 | c | Walnut pieces finely chopped |
| 1 | tb | Sugar or honey |
Heat the oil over med-high heat in a large cast iron skillet. Add the beef,
onions, and garlic and cook while stirring for 12-15 minutes. Combine the
hot beef stock, with the tomato paste & the tamarind concentrate in a bowl
and alow to stand until all of the tamarinf concentrate is disolved,
approx. 8-10 minutes. Add this mixture to the beef as well as all of the
other ingredients, reduce heat to low, cover and simmer for 1 1/2 hours. Be
sure to stir occassionaly. Add stock as needed if the liquid reduces too
much. Add the sugar and walnuts and simmer for 15 more minutes.