Lunch: Rintaro's Beef Curry

Recipe by Rintaro, San Francisco, CA To develop deep, satisfying flavor in this home-style stew, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Ingredients

2 Japanese or Persian cucumbers
Kosher salt
1 garlic clove
1/2 cup plain whole-milk yogurt
1/2 cup plain whole-milk Greek yogurt

Instructions

Slice cucumbers in half lengthwise. If using Japanese cucumbers, scrape out seeds with a small spoon. Slice cucumbers into very thin half moons. Toss in a small bowl with a few pinches of salt. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers to release liquid, gently at first to keep them from breaking, then more vigorously as they start to expel water. Rinse in several changes of water, squeeze out excess liquid, and place in a clean small bowl.
Mash garlic and a pinch of salt on a cutting board with the side of a chef's knife to a paste. Mix into cucumbers along with both yogurts; season with salt.

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