3 1/2 pounds beef stew meat, trimmed and cut into bite-sized pieces
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons fenugreek seeds
3 whole cloves
1 (1-inch) cinnamon stick, broken
2 dried hot red chiles
3 bay leaves
2 tablespoons sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon olive oil, divided
3 cups vertically sliced onion
3 tablespoons minced peeled fresh ginger
1/4 cup minced garlic
2 tablespoons Hungarian sweet paprika
2 cups plain low-fat yogurt
1 1/2 cups low-salt beef broth
1 cup chopped red bell pepper
1/2 cup minced fresh cilantro stems
1/2 cup tomato puree
How to Make It
To prepare beef, combine first 3 ingredients; rub evenly over beef. Cover and chill 2 hours, tossing occasionally.
To prepare toasted spices, heat a nonstick skillet over medium-high heat. Add coriander and next 6 ingredients (coriander through bay leaves); cook 1 minute or until fragrant, shaking pan constantly. Place coriander mixture, sugar, cardamom, and 1/4 teaspoon salt in a spice or coffee grinder, and process until finely ground.
Heat 1 1/2 teaspoons oil in Dutch oven over medium-high heat. Add half of beef mixture; sauté 5 minutes or until browned on all sides. Remove from pan with a slotted spoon. Repeat procedure with remaining oil and beef mixture; remove from pan. Reduce heat to medium. Add onion and ginger to pan; cook 6 minutes or until onion is tender, stirring occasionally. Add the toasted spice mixture, garlic, and paprika; cook 1 minute, stirring constantly. Add beef, yogurt, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until the beef is tender.
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