Ingredients
3 tbsp clarified butter or oil 1 lb /
450 g braising beef, cut into chunks
2 onions, finely chopped 2 garlic
cloves, chopped
2 red chili peppers, deseeded and
chopped
1 tsp each of: cumin seeds, mustard
seeds, curcuma (turmeric) and paprika 2 tsp ground coriander
2 tsp garam masala
1/2 tsp
dried chili flakes (optional) 2 tbsp tomato paste (puree)
2 cups / 400 g canned tomatoes, chopped
1/3 cup
/ 75 ml white wine vinegar 2 cups/ 500 ml beef broth (stock) Salt and pepper
Mint leaves, to garnish Poppadoms, to
serve
Method
: Prep and cook time: 1 hour 15 min
1. Heat
the butter in a large pan and gently fry the pieces of meat in batches until
they are brown all over. Remove from the pan and set aside.
2. Fry
the onions in the pan until soft but not brown then add the garlic, chili
peppers and all the spices. Cook for 2 minutes then stir in the tomato paste
(puree).
3. Return
the meat to the pan, cook for about a minute then add the canned tomatoes,
vinegar and beef broth (stock). Season with salt and pepper and simmer very
gently for about 45 minutes or until the meat is very tender.
4. Serve
the curry garnished with mint leaves and poppadoms alongside.