This is an authentic flavoured Indian dish, and will be loved by all curry fans. It’s surprisingly easy to make, so don’t hesitate to make it. It makes an extraordinary dinner served over a bed of rice with curry. It tastes brilliant when served with naan.
Preparation time: 1 hr 40 mins
SERVES: 4-6
INGREDIENTS
1 (400 ml) can coconut milk
2 lbs lean stewing beef, cut into 2. 5cm cubes
3 tablespoons ghee
2 large yellow onions, sliced and quartered
6 garlic cloves, minced
1 1⁄2 teaspoons ginger, minced
1 1⁄4 teaspoons ground cumin
1 1⁄4 teaspoons coriander, freshly ground
1⁄2 teaspoon cayenne pepper
1⁄4 teaspoon turmeric
1⁄4 teaspoon garam masala
2 green cardamom pods, crushed
2 bay leaves
6 cm cinnamon sticks, broken in half
1 1⁄2 tablespoons tomato paste
1 teaspoon salt
1 cup plain yogurt
1⁄2 cup cilantro, chopped
Procedure:
Heat coconut milk till you get a boil in an enormous pot and add meat pieces. Cover and cook on a low flame for around 40 minutes, or until it’s nicely cooked.
Remove the meat pieces and save them in a bowl. Skim off oil in the coconut milk, at that point pour over to keep the meat damp.
Place in a pot, place it back on the flame, and heat ghee on medium-low. Fry onion cuts and garlic cloves until soft, lift out, and put in a safe spot.
Add ghee to a dish. Fry on low flame, blend from time to time to avoid burning.
Add meat pieces, holding coconut milk, and tomato paste, and fry until the blend gets rich in colour or around 8-10 minutes.
Mix in yogurt, add salt and fried onions, cover, and stew for 20 If curry turns out to be excessively thick, add extra coconut milk.
Take it off from the flame, top with cilantro, and enjoy!!!
