To make the curry puree, heat the 6 tbsp of
ghee in a large frying pan or wok. Stir-fry the garlic for 1 minute. Add
the ginger and stir-fry for 1 minute more. Add the onion and stir-fry for
2-3 minutes more. Stir in the 2 tsp of curry paste, tomato puree and
corianders with enough water to prevent the mixture from sticking. Simmer
for 5 minutes.
Heat the 4 tbsp
of ghee in another large frying pan or wok and stir-fry the curry puree
for 5 minutes. Stir the 2 tbsp of curry paste in well to blend and add the
cubes of beef. Stir-fry for about 5 minutes more to seal the meat.
meat and sauce to a heavy lidded casserole and bake in a preheated oven,
190C (375F), gas mark 5, for 20 minutes. Stir in the tomatoes, dried
fenugreek, garam masala and salt to taste, with a little water to moisten
if necessary. Continue cooking for a further 25 minutes. If, at the end of
the cooking time, there is an excess of oil, spoon it off before serving.
Garnish with chopped parsley.
Cubes of beef are cooked with dried
fenugreek leaves, called 'methi', to produce this moist savory curry.
Fenugreek leaves are widely used, either fresh or dried, in Indian