Braised Beef with Tomato and Indian Spices

We've been into spices lately - warm, flavorful spices that smell like fall and taste like exotic places. That's why, when we saw this recipe in a WebMD magazine at the doctor's office, we knew it was destined for our Sunday afternoon table. It was originally from Padma Lakshmi's book Tangy, Tart, Hot and Sweet, and is a traditional North Indian dish. As usual, we adapted it to what we had on hand, and to our particular tastes. It definitely satiated our craving for spice, between the pepperoncinis and the Indian spices. The longer we cooked it, the better it got; leftovers the next day were simply delicious. The meat was fork-tender and the gravy soaked into the jasmine rice that we served it over. In the future, we're going to try it with other proteins, perhaps lamb or chicken.

Ingredients:

2 teaspoons canola oil
2 pinches ground cumin
2 medium yellow onions, chopped
4 dried whole pepperoncinis
4 cloves garlic, minced
2 tablespoons minced fresh ginger
3 bay leaves
2 cardmom pods
4 whole cloves
1 1/2 pounds beef stew meat, cut in large chunks
1 28-ounce can diced tomatoes, drained
1 1/2 teaspoons garam masala
2 cups hot water
salt to taste
2 tablespoons flour mixed with hot water (optional)

In a large pot, heat oil over medium-high heat. Add chopped onions, minced garlic, minced ginger, chilies and cumin. Saute for five minutes, until the onions start to become translucent. Stir in bay leaves, cardomom pods and cloves. Add the meat and stir-fry it until it is brown on all sides. Add tomatoes and garam masala. Cook for three minutes, then lower the heat and add hot water to cover the mixture. Let it come to a gentle boil, then add a pinch of salt, cover, and reduce heat to low. Allow it to simmer for 2 hours, stirring every so often. About 1/2 hour before it is finished, if you feel it needs thickening, add the flour and water mixture and stir it in. Serve over rice, noodles, or as a stew with some bread.