1-1.25 kg (2-2.5 lb) braising steak,
trimmed and cut into 4 cm (1.75 inch) cubes
50g (2 oz) ghee
2 large onions, thinly sliced
5 garlic cloves, thinly sliced
7.5cm (3 inch) piece of fresh root ginger,
peeled and thinly sliced
2 tsp garam masala
Spice mixture -
1 tsp salt
1 tbsp chili powder
2 tsp ground coriander
1 tsp pepper
1.5 tsp turmeric
1 tsp ground cumin
Method :
Put the spice
mixture ingredients into a large bowl. Mix in a little of the milk to make
a paste, then gradually stir in the remaining milk. Add the cubes of beef
and stir well until the beef is evenly coated.
Melt the ghee
in a heavy-based frying pan or wok, add the onions, garlic and ginger and
fry gently for 4-5 minutes, until soft.
Remove the beef
from the milk and spice mixture with a slotted spoon, add to the pan and
stir-fry over a moderate heat until browned on all sides.
Increase the
heat, add the milk and spice mixture and bring to the boil. Cover the pan,
lower the heat and cook gently for 90-120 minutes, or until the beef is
tender and the sauce reduced.
Just before
serving, sprinkle in the garam masala. Increase the heat and boil off any
excess liquid to leave a thick sauce. Transfer the curry to a warmed
serving dish and serve immediately.
Serves 4-6
This rich and hearty curry consists of
beef simmered for a long time in a mixture of milk and spices until the
meat is tender and the sauce reduced.
