1-1.25 kg (2-2.5 lb) braising steak,
trimmed and cut into 4 cm (1.75 inch) cubes
50g (2 oz) ghee
2 large onions, thinly sliced
5 garlic cloves, thinly sliced
7.5cm (3 inch) piece of fresh root ginger,
peeled and thinly sliced
2 tsp garam masala
Spice mixture -
1 tsp salt
1 tbsp chili powder
2 tsp ground coriander
1 tsp pepper
1.5 tsp turmeric
1 tsp ground cumin
Put the spice
mixture ingredients into a large bowl. Mix in a little of the milk to make
a paste, then gradually stir in the remaining milk. Add the cubes of beef
and stir well until the beef is evenly coated.
Melt the ghee
in a heavy-based frying pan or wok, add the onions, garlic and ginger and
fry gently for 4-5 minutes, until soft.
Remove the beef
from the milk and spice mixture with a slotted spoon, add to the pan and
stir-fry over a moderate heat until browned on all sides.
heat, add the milk and spice mixture and bring to the boil. Cover the pan,
lower the heat and cook gently for 90-120 minutes, or until the beef is
tender and the sauce reduced.
serving, sprinkle in the garam masala. Increase the heat and boil off any
excess liquid to leave a thick sauce. Transfer the curry to a warmed
serving dish and serve immediately.
This rich and hearty curry consists of
beef simmered for a long time in a mixture of milk and spices until the
meat is tender and the sauce reduced.