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8
2
5 cm
700 g
1 tablespoon
1 tablespoon
1 tablespoon
2 teaspoons
2 teaspoons
2 tablespoons
2
2.5 cm
1 |
dried red
chilies, cored, seeded and chopped
small
onions, chopped
piece
fresh root ginger, chopped
lean beef,
cut into bite-sized pieces
ground
coriander
ground
cumin
tomato
ketchup
turmeric
paprika
vegetable
oil
cloves
garlic, crushed
stick
cinnamon
onion,
sliced into thick rings
salt
sugar
seeds from
3 cardamom pods, crushed |
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Method :
Put chilies in a small blender. Add 4 tablespoons hot water and
leave until slightly softened. Add half of the small onions and
half of the ginger to the blender and mix to a paste. Put beef in a large bowl. Add spice paste from blender,
coriander, cumin, tomato ketchup, turmeric and paprika. Stir together. Cover and leave for at least 1 hour
to marinate.
In a wok, heat oil over medium high
heat. Add remaining onion and ginger and
garlic. Fry, stirring for 3 minutes until
lightly browned. Stir in cinnamon stick and cardamom
and stir fry for 1 minute. Add meat and marinade and stir fry
for 5 minutes. Add 350 ml water and sugar and salt
to taste. Cover pan. Simmer very gently for 11/4
hours or until beef is tender. Stir occasionally. Add onions rungs and cook for 3-5
minutes or until soft.
Serves 4-6
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