Ingredients
1/2 cup
/125 ml clarified butter or oil 2 onions, finely sliced
2 onions, roughly chopped
2 thumb-size pieces ginger, peeled and
roughly chopped
3 garlic cloves, roughly chopped 2
green chili peppers, deseeded and roughly chopped
4 cloves
4 cardamom pods 1 tsp garam masala
1 tsp ground cinnamon juice of 2 limes
2 lb / 900 g beef, cut into large
chunks 1 cup / 200 g long grain rice
6 strands saffron Salt and pepper Mint
leaves, to garnish
Method
: Prep and cook time: 1 hour 20 min plus 1 hour marinating
1. Put
the chopped onions, ginger, garlic, chili peppers, the spices and lime juice in
a food processor and blend briefly to make a coarse puree.
2. Rub
the onion puree into the beef and set aside to marinate for 1 hour.
3. Heat
the butter in a deep pan and fry the sliced onions until brown and crisp.
Remove from the pan, drain on kitchen paper and set aside.
4. Heat
the pan with the butter used to cook the sliced onions and add the beef and the
marinade. Fry until the meat is browned on all sides then add about 1 cup of
water, salt and pepper and simmer very, very gently with a lid on for about 1
hour or until the meat is very tender. Add a little more water during the
cooking if needed to prevent the dish burning.
5. While
the meat is cooking, prepare the rice according to the packet instructions.
Dissolve the saffron strands in a little hot water and stir into half the rice.
Mix the saffron rice into the white rice.
6. Serve
the meat and its sauce with the rice, scatter over the fried onions and garnish
with mint leaves.