To make the curry puree, heat the 6 tbsp of
ghee in a large frying pan or wok. Stir-fry the garlic for 1 minute. Add
the ginger and stir-fry for 1 minute more. Add the onion and stir-fry for
2-3 minutes more. Stir in the 2 tsp of curry paste, tomato puree and
corianders with enough water to prevent the mixture from sticking. Simmer
for 5 minutes.
Heat the 4 tbsp
of ghee in another large frying pan or wok and stir-fry the curry puree
for 5 minutes. Stir the 2 tbsp of curry paste in well to blend and add the
cubes of beef. Stir-fry for about 5 minutes more to seal the meat.
Transfer the
meat and sauce to a heavy lidded casserole and bake in a preheated oven,
190C (375F), gas mark 5, for 20 minutes. Stir in the tomatoes, dried
fenugreek, garam masala and salt to taste, with a little water to moisten
if necessary. Continue cooking for a further 25 minutes. If, at the end of
the cooking time, there is an excess of oil, spoon it off before serving.
Garnish with chopped parsley.
Serves 4
Cubes of beef are cooked with dried
fenugreek leaves, called 'methi', to produce this moist savory curry.
Fenugreek leaves are widely used, either fresh or dried, in Indian
cooking.
