25 g (1 oz) lard
600 g (1 1/4 lb) shin of beef, cut into 3 cm (1 1/4 inch) cubes
300 ml (1/2 pint) water
2 onions, skinned and sliced
1 garlic clove, skinned and crushed
15 ml (1 tbsp) hot curry powder
2.5 ml (1/2 tsp) turmeric
2.5 ml (1/2 tsp) ground cumin
150 ml (1/4 pint) milk
salt
600 g (1 1/4 lb) shin of beef, cut into 3 cm (1 1/4 inch) cubes
300 ml (1/2 pint) water
2 onions, skinned and sliced
1 garlic clove, skinned and crushed
15 ml (1 tbsp) hot curry powder
2.5 ml (1/2 tsp) turmeric
2.5 ml (1/2 tsp) ground cumin
150 ml (1/4 pint) milk
salt
method
1. Melt half the lard in a heavy saucepan or flameproof casserole and fry the meat cubes quickly to seal. Stir in the water, cover and simmer very gently for about 1 1/2 hours until the beef is tender.
2. Melt the remaining lard in another pan and fry the onions for 5 minutes until golden brown. Stir in the garlic and spices and fry gently, stirring, for a further 4-5 minutes. Blend in the milk, then add to the cooked meat with salt, to taste. Simmer, uncovered, for about 10 minutes or until the juices are reduced slightly.
2. Melt the remaining lard in another pan and fry the onions for 5 minutes until golden brown. Stir in the garlic and spices and fry gently, stirring, for a further 4-5 minutes. Blend in the milk, then add to the cooked meat with salt, to taste. Simmer, uncovered, for about 10 minutes or until the juices are reduced slightly.
serving amount
serves 4
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