Indian · main

Beef Malabar

Beef Malabar reads umami 6.9, richness 5.6 and citrus 4.8 on Palate's 0–10 flavor X-ray — a Indian main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.2 / 10
• Sweet & Fruity — 5.1 / 10
• Sour & Bright — 6.0 / 10
• Bitter & Earthy — 2.2 / 10
• Rich & Fat — 6.7 / 10
• Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Umami 6.9 · Richness 5.6 · Citrus 4.8 · Sweetness 4.1 · Sourness 4.0 · Salinity 3.8 · Nutty 3.8 · Allium 3.2 · Fruity 3.1 · Heat 2.9 · Herbaceous 2.4 · Warm Spice 2.1 · Earthy 2.0 · Floral 1.5 · Bitterness 1.5

What's in it (23)

• 1 pound round steak
• 1 onion medium, minced
• 1 clove garlic minced
• 2 tablespoons oil
• 1 teaspoon turmeric
• 2 teaspoons coriander
• 1 teaspoon black pepper
• 1 teaspoon ginger
• 1 teaspoon dry mustard
• 1 teaspoon cumin
• 2 tablespoons flour
• 1 teaspoon lemon rind grated
• 2 tablespoons lemon juice
• 1 ounce beef broth
• 1 cup long grain rice
• 1 onion small, minced
• 1 tablespoon butter
• 2 cups water boiling
• 1 cup raisins
• 1 teaspoon salt
• 1 cup almond slivers toasted
• 2 tablespoons parsley chopped
• 1 teaspoon paprika

Time & effort: about 40 min (5 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 231.9 kcal, 10.1 g protein, 6.5 g fat, 35.5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Cut off any visible fat from beef. Cut into 1/4" strips about 2" long.
2. (For ease in slicing, partially freeze beef before slicing.)
3. Sauta onion and garlic in the oil in heavy saucepan or skillet. Add spices and sauta a few minutes.
4. Coat beef with the flour. Add to saucepan and brown lightly. Add lemon rind, lemon juice and broth.
5. Bring to boiling. Cover and simmer 25 to 30 minutes or until meat is tender, stirring occasionally. Serve with the Raisin-Almond Rice.
6. Raisin-Almond Rice -
7. Sauta rice and onion in butter until golden. Add boiling water, raisins and salt. Bring to a boil. Cover and simmer 10 minutes or until rice is tender.
8. Transfer to serving dish. Sprinkle with toasted slivered almonds and chopped parsley; sprinkle lightly with paprika.

Dishes with a similar flavor shape

• Kuku wa Nazi (Chicken in Coconut Milk) — Swahili Coast
• Masak Lemak Cili Api (Negeri Sembilan Turmeric and Coconut Curry) — Malaysian
• Saltah (Lamb Stew under Whipped Fenugreek Froth) — Yemeni
• Beef and Bean Chili Verde — Tex-Mex
• Vegetarian Pozole Verde — Mexican

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.