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500g lean beef, cut into 1cm cubes
2 bay leaves
2 small whole cardamom pods
2 whole cloves
salt, to taste
a little water
4 tbsp vegetable oil
3 medium onions, chopped
2 tbsp chopped ginger
1 tbsp chopped garlic
2 medium tomatoes, chopped
1 tbsp crushed coriander seeds
1 tbsp crushed dried and chili peppers
4 chopped green chili peppers
2 tbsp chopped coriander (cilantro) leaves
1 tsp garam masala
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Method :
Combine the
beef with the bay leaves, cardamom, cloves and salt. Place in a saucepan
and add enough water to cover. Simmer over a medium heat for 10-12
minutes, until half cooked. Set aside. Heat the vegetable oil in a Kadai
or heavy wok. Add the onion and stir fry until transparent. Add 1
tablespoon of the ginger and the garlic. Stir fry for 1-2 minutes, then
add the tomatoes. Cook over a high heat until the tomatoes are pulpy,
but not thoroughly cooked.
Add the beef,
without its juices, and stir fry for 5-7 minutes, until nearly done.
Check the seasoning and adjust with salt if necessary. Add the coriander
seeds and red chili peppers. Stir fry for 1-2 minutes. Add the remaining
ginger, green chili peppers, coriander leaves and garam masala. Serve
immediately.
Kadai (wok)
cooking is very popular in northwest India. Unlike in China, the main
ingredients are not added raw, but are partially cooked and then mixed
with fresh herbs, spices and vegetables to give a distinctive taste and
appearance. It is a cuisine that is best cooked at the last moment, as
it loses its unique flavors if reheated. You should first assemble all
the ingredients on a tray and start to cook just before serving.
Serves 4 - 6
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