2 tsp McCormick® Marjoram
2 tsp Haritham® Coriander powder
2 tsp of McCormick® dried oregano
Pinch of Mustard seeds
2 tsp McCormick® Curry
2 tsp American Garden® Kebab Mix
1 tsp black pepper
9 garlic cloves (crushed and chopped)
½ Onion (chopped)
2 tsp Turmeric
2 tsp of McCormick® Spanish paprika
2 tsp of McCormick® chili powder
½ tsp of McCormick® cayenne pepper
2tsp of McCormick® cumin
Salt to taste
Salt to taste
½ kilo foreshank beef (thinly sliced)
¼ kilo of mini potatoes (cut in half)
Put the thinly sliced beef in a bowl, sprinkle salt to taste, 1 tsp of marjoram, 1 tsp coriander powder, 1 tsp of dried oregano, 1 tsp of curry powder, 1 tsp kebab mix, 1 tsp of garlic, 1 tsp of turmeric, 1 tsp Spanish paprika, 1tsp cumin powder, 1 tsp chili powder. Set aside.
In a skillet, put 4 tsp olive oil and sauté the remaining garlic until golden brown. Add tomatoes, stir until cooked. Add onion, stir until translucent, not golden brown. Add 2 jalapenos, stir. Add the potatoes, stir. Add the beef and stir until the beef’s water comes out. Add the rest of the remaining spices: add more salt (optional), 1 tsp marjoram, 1 tsp coriander powder, 1 tsp of dried oregano, 1 tsp of curry powder, 1 tsp kebab mix, 1 tsp of turmeric, 1 tsp Spanish paprika, 1 tsp cumin powder, 1 tsp chili powder, add ½ tsp cayenne pepper. Stir until all the ingredients are evenly distributed on the beef. Lower the heat and put a lid on the pan. Wait until the water had almost evaporated. Add the cream. Stir until the cream thickens.
Best served with cucumber salad.
Good for 7 servings.