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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Taken from Margeret Fulton's book of Indian Cooking for Zaar World Tour Ingredients:
4 tablespoons oil |
2 onions, finely chopped |
2 garlic cloves, chopped |
1 teaspoon chili powder |
1 tablespoon ground cumin |
1 1/2 tablespoons ground coriander |
2 1/2 cm piece ginger, finely chopped |
750 g stewing beef, cubed |
2 tablespoons tomato puree |
salt |
375 g potatoes |
4 green chilies |
Directions:
1. Heal the oil in a large pan and add the onions, frying until lightly coloured.
2. Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
3. Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
4. Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.
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