- 450g/1lb Onions, chopped
- 1 tbsp freshly chopped Ginger
- 1 tbsp freshly chopped Garlic
- 60ml/2fl.oz. Vegetable Oil (or Ghee not dairy free)
- 1 tbsp Cumin Seeds
- 2 Bay Leaves
- 1 tbsp Salt
- ½ teasp Chilli Powder
- 1 tbsp Ground Coriander
- 2 teasp Garam Masala,
- ½ teasp Ground Turmeric
- 450g/1lb Lean Beef, cubed
- 1 x 400g/14oz tin Chopped Tomatoes
- 2 tbsp freshly chopped Coriander to garnish
- Place the onion, garlic and ginger in a blender or food processor and process until smooth. Set aside.
- Heat the oil in a large saucepan until very hot then add the cumin seeds and bay leaves. When the seeds start to pop, add the onion paste and stir fry until golden brown.
- Add the salt, chili, coriander, garam masala and turmeric and stir until well blended.
- Add the beef to the pan and fry, stirring to coat well, for 4-5 minutes.
- Add 4 tablespoons of water and mix well. Reduce the heat, cover and simmer for 30 minutes, stirring from time to time, until all the liquid is absorbed.
- Add the chopped tomatoes and about 240ml/8fl.oz of water and continue to simmer, covered, for a further 60 minutes stirring from time to time and adding more water as necessary to achieve a thickish sauce.
- To serve - transfer to a heated serving dish and serve with boiled rice and satini.