3 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
½ tsp mild chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
1 inch piece of fresh ginger, finely chopped
1½ lb (700 gm) stewing steak, cubed
2 tbsp tomato purée
Salt to taste
12 oz (350 gm) small new potatoes, unpeeled
2 green chillies, de-seeded, and finely chopped
1. Heat the oil in a large pan, add the
onions and fry over a medium heat until lightly coloured.
2. Add the garlic, chilli powder, cumin,
coriander and ginger and cook gently for 5 minutes, stirring occasionally. If
necessary, add a little water.
3. Add the beef and cook, stirring, until
brown all over.
4. Add the tomato purée, salt and just
enough water to cover the meat; stir well and bring to the boil.
5. Add the potatoes and fresh chillies.
Then cover, and simmer for about 1 hour, or until the meat is tender and the
potatoes cooked through. You may need to add more hot water from time to time, but your aim is to have a dry-ish curry.
with rice, this will serve 4.