Beef Curry with Toasted Spices

Ingredients

• 3  bay leaves 
• 3.5 pounds beef stew meat trimmed cut into bite-sized pieces
• 2 teaspoons pepper black freshly ground
• 0.5 cup cilantro stems fresh minced
• 1 inch cinnamon sticks 
• 2 tablespoons coriander seeds 
• 1 tablespoon cumin seeds 
• 1 tablespoon curry powder homemade
• 2 teaspoons fenugreek seeds 
• 3 tablespoons ginger fresh minced peeled
• 0.3 cup garlic minced
• 0.5 teaspoon ground cardamom 
• 2 tablespoons hungarian paprika sweet
• 2 cups yogurt plain low-fat
• 1.5 cups low-salt beef broth 
• 1 tablespoon olive oil divided
• 3 cups onion vertically sliced
• 1 cup bell pepper red chopped
• 2  chiles dried red hot
• 0.3 teaspoon salt 
• 1.5 teaspoons salt 
• 2 tablespoons sugar 
• 0.5 cup tomato purée 

Equipment

• frying pan
• slotted spoon
• dutch oven

Directions

1. To prepare beef, combine first 3 ingredients; rub evenly over beef. Cover and chill 2 hours, tossing occasionally.
2. To prepare toasted spices, heat a nonstick skillet over medium-high heat.
3. Add coriander and next 6 ingredients (coriander through bay leaves); cook 1 minute or until fragrant, shaking pan constantly.
4. Place coriander mixture, sugar, cardamom, and 1/4 teaspoon salt in a spice or coffee grinder, and process until finely ground.
5. Heat 1 1/2 teaspoons oil in Dutch oven over medium-high heat.
6. Add half of beef mixture; saut 5 minutes or until browned on all sides.
7. Remove from pan with a slotted spoon. Repeat procedure with remaining oil and beef mixture; remove from pan. Reduce heat to medium.
8. Add onion and ginger to pan; cook 6 minutes or until onion is tender, stirring occasionally.
9. Add the toasted spice mixture, garlic, and paprika; cook 1 minute, stirring constantly.
10. 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.