2 lb (900 g) lean chuck steak, cut into cubes
3 tablespoons oil
3 large onions, chopped
2 fat cloves garlic, crushed
2 rounded tablespoons ground coriander
1 rounded teaspoon ground cumin
1 teaspoon ground turmeric
1 rounded teaspoon garam masala
piece of fresh root ginger, walnut-sized, finely chopped
8 oz (225 g) can tomatoes
2 tablespoons tomato puree (paste)
1 1/4 cup (1/2 pint) 300 ml water
2 lb (900 g) lean chuck steak, cut into cubes
3 tablespoons oil
3 large onions, chopped
2 fat cloves garlic, crushed
2 rounded tablespoons ground coriander
1 rounded teaspoon ground cumin
1 teaspoon ground turmeric
1 rounded teaspoon garam masala
piece of fresh root ginger, walnut-sized, finely chopped
8 oz (225 g) can tomatoes
2 tablespoons tomato puree (paste)
1 1/4 cup (1/2 pint) 300 ml water
2 lb (900 g) lean chuck steak, cut into cubes
method
1. Heat the oil in a large pan and fry onions and garlic until golden brown. Add the spices and ginger and cook for a minute, then stir in the tomatoes, tomato puree and water.
2. Add the meat, cover with a lid, bring to the boil and simmer gently for about 2 - 2 1/2 hours until the meat is tender.
2. Add the meat, cover with a lid, bring to the boil and simmer gently for about 2 - 2 1/2 hours until the meat is tender.
serving amount
serves 12
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