Wagyu Beef Tikka Masala

Directions

1. Tools - Large Dutch Oven, Medium Saucepan
2. FIRST STEP Take the Fullblood Wagyu bottom round roast out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.
3. PREPARING THE WAGYU BEEF Cut the Wagyu roast into 1 1/2 inch cubes. Heat a large Dutch oven over medium-high heat. Add in 3 tablespoons of grapeseed oil, and heat until slightly smoking. Add half of the Wagyu beef cubes to the Dutch oven, and sprinkle them with kosher salt and freshly ground black pepper. Let the Wagyu beef cubes brown on all sides – this takes approximately 6-8 minutes. Remove the Wagyu beef cubes from the Dutch oven. Add 3 tablespoons of grapeseed oil to the Dutch oven, and repeat the process with the remaining Wagyu beef cubes.
4. PREPARING THE TIKKA MASALA Add all of the Wagyu beef cubes back to the Dutch oven. Add the tomato paste, beef stock, diced onion, minced garlic, and spices (turmeric, ground coriander, paprika, ground ginger, freshly ground black pepper, kosher salt, ground cumin, and garam masala) to the Dutch oven as well. Bring everything up to a boil, and then reduce the heat to low. Cover the Dutch oven with the lid, and let it cook for 5 hours while stirring occasionally.
5. PREPARING THE RICE One hour before the Wagyu tikka masala is finished, make the basmati rice. Heat the water, kosher salt, and butter in a medium saucepan over medium-high heat. Once the butter is melted and the water is boiling, add in the basmati rice. Stir the rice, and bring everything back to a boil. Once it is at a boil, reduce the heat to low, and cover the saucepan with a lid. Cook for 20 minutes or until no water remains. Fluff the rice with a fork before serving.
6. FINAL STEPS Taste the Wagyu beef tikka masala. Season to taste, as necessary, with kosher salt and freshly ground black pepper. Serve the Wagyu beef tikka masala over the basmati rice, and garnish with cilantro leaves and lime wedges. Serve the dish with warm pita bread, and enjoy!