Fried steak with Indian spices

Ingredients:

• 600 - 700 gr. beef flank steak, skirt steak or bavette
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 tsp. mustard seeds
• 1 teaspoon black peppercorns
• 2 tsp chili powder or 1 tsp cayenne pepper or hot sauce
• Approximately 1 tsp. garam masala
• About 1 teaspoon ground turmeric
• 1 large red onion
• 1 large bell pepper, red or yellow
• 2-3 red or green chili peppers (or serrano chili)
• 2.5 cm ginger root
• 1 small head of garlic, 5-6 cloves
• Vegetable oil for frying, such as peanut or safflower oil
• A few curry leaves (optional, but recommended)
• Juice of 1 lemon or a few tablespoons of Shaoxing wine or sherry or 2 tablespoons of sherry or apple cider vinegar
• A handful of coriander leaves, chopped
• Grilled naan breads, for serving (optional)
• Mango chutney, for serving

Traditional basmati rice

• 1 and 1/4 tbsp. basmati rice
• 2 liters of water

Spices

• 5 cardamom pods or 1 black cardamom pod
• A small stick of cinnamon
• 2 crushed garlic cloves
• A few curry leaves

Lavender syrup

• 1 cup of water
• 1 cup of sugar
• 5-6 sprigs of fresh lavender

Mumbai Mule Cocktail

• Sliced ​​lime
• Chili powder, for rim
• Ice
• 45 ml of vodka
• 15 ml freshly squeezed lime juice
• 1/4 tsp turmeric
• 90 ml ginger beer
• A sprig of lavender and a lime wedge to garnish

Preparation:

1. Prepare all ingredients and arrange them in a work area near the stove. Place the seeds and peppercorns in a small frying pan over medium heat and toast for a minute until fragrant. Transfer everything to a spice grinder and grind. Mix in the chili powder, garam masala, and turmeric. You can replace it with ready-made ground spices, but roasted seeds have a richer taste and aroma.y.
2. Peel and dice the red onion. Seed and thinly slice the bell pepper. Thinly slice or chop the fresh chili pepper. If you prefer a milder version, seed the chili peppers first. Grate or mince the ginger and garlic.
3. Pat the steak dry with paper towels and cut into 3-4 pieces, then slice thinly across the grain. Heat a large cast-iron skillet over medium-high heat. Add oil, 2 turns of the pan, and cook the beef in a single layer until browned, 2-3 minutes per side. Season with salt and transfer to a platter. Add more oil to the skillet, then add the onion and pepper, stirring for 3 minutes. Add the ginger, garlic, and curry leaves and stir for another minute. Return the beef to the skillet, sprinkle with the spice mixture, toss with pepper, and drizzle with lemon juice, sherry, or vinegar. Sprinkle the beef with cilantro.
4. Serve the beef with traditional rice or fried naan, mango chutney and Mumbai moolah.
   
   Traditional basmati rice:
   
   Bring the water (with or without spices) to a boil. Add the rice, season with salt, and simmer for 12 minutes. Rinse the rice in a sieve with hot water, drain, and discard any spices.
5. Mumbai Mule:
   
   Cut a lime. Run a freshly cut lime around the rim of a copper mug or glass to wet it. Place the glass upside down in a saucer with chili powder to coat the rim. Fill the glass with ice. Add vodka, lime juice, turmeric, ginger beer, and 15 ml of lavender syrup. Stir gently and garnish with a sprig of lavender and a lime wheel.
   
   Lavender syrup:
   
   Heat the water and sugar in a small saucepan until the sugar dissolves. Add the lavender and let cool. Store the syrup in the refrigerator.