1 pack Crescent Foods Beef Stew Meat
1 tablespoon ginger garlic paste
1 teaspoon salt
2 cups medium grain Bulgur
½ cup Red Lentils (whole masoor daal)
¼ cup Split Pigeon Peas (toor daal)
¼ cup Split chickpeas (chana daal)
2 tablespoons rice
4 cups water
3 tablespoons neutral flavored oil
3 tablespoons ghee
1 inch piece cinnamon
1 medium bay leaf
3-4 black pepper corns
½ star anise
1 large thinly sliced onion
1 tablespoon minced garlic
1 tablespoon minced ginger
2-3 crushed green chilies
1-2 teaspoons red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon turmeric powder
1/4 teaspoon Caraway seeds (ajwain) powder
2 tablespoons greek yogurt
1 tablespoon lemon juice
1-2 cups water
Salt to taste
For the Garnish:
Pressure cook the meat in the Instant Pot for 30 minutes in about 4 cups water, 1 tablespoon ginger garlic paste and 1 teaspoon salt. Once done remove the meat and save the stock. Shred the meat and set aside.
Wash and drain the bulgur and lentils. Pressure cook these in meat stock, add more water (if needed) in the Instant Pot for 25 minutes. Once done, blend the lentil and bulgur mix to a thick paste.
In a large non-stick pot, heat oil and ghee.
Add the whole spices and sauté until fragrant.
Add the thinly sliced onions. Cook them until golden brown and tender. Next, the minced ginger and garlic and green chilies. Sauté until fragrant.
Add the shredded meat and mix well. Once mixed, add in all the dry spices and add some water to deglaze if needed. (remove whole spices if you prefer)
Next, whisk in the Greek yogurt and lemon juice.
Add the blended bulgur and lentil mix and incorporate everything well.
Slowly add water to adjust the consistency of the stew.
Slow cook on low flame, stirring occasionally until a lacy consistency is achieved and the stew has thickened (about 30-45 minutes).
Serve hot and garnish with fried onions, julienned ginger, green chilies and a squeeze of lemon. Enjoy with naan or by itself.