In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste. Add remaining vinegar and next 7 ingredients and season with pepper; process until combined. In a large bowl place beef and pour blender contents over; toss to combine. Marinate, covered, 2 hours at room temperature or refrigerate overnight.
In a large skillet, heat ghee over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Sprinkle meat with poppy
seeds and toss to coat. Turn heat to medium and add meat, marinade, bay leaf and cloves. Cook, turning beef often, 5 minutes. Stir in
tomato paste. Reduce heat to low, cover and cook 1-1/2 hours or until beef is very tender. Serve with rice.
From: TASTE SHOW #TS4595 (TV Food Network) From The Cookbook Files of Sharon F. Klinger, (firstname.lastname@example.org)
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602