I used beef chuck for this curry. For best results slow cook the curry until the meat are soft and falling off the bone.
INGREDIENTS:
700gram beef pieces
3 Tbsp oil
3 all spices
3 cloves
2 stick cinnamons
5 cardamoms
5 curry leaves
1 large onion, peeled and chopped
4 cloves of garlic, peeled and finely grated
A piece of ginger, about 5cm, peeled and finely grated
1 large tomato, chopped
2 tsps leaf or roasted masala
1 tsp cumin/jeera
1 tsp coriander/koljana
1 tsp turmeric
1/2 - 1 tsp chilli powder
1 tsp salt, or to taste
3 large potatoes, peeled and quartered
Freshly chopped dhanya.
METHOD:
1.Wash, trim excess fat, cut into cubes and drain your meat in a colander.
2.Heat the oil in a deep pot.
3.Add the whole spices (all spice, cloves, cinnamon, cardamom, curry leaves).
4.Stir-fry for a minute before adding the chopped onions, garlic and ginger.
5.Continue stir-frying until the onions are translucent.
6.Add the chopped tomatoes. Cook for a minute or two until the oil separates.
7.Add the beef pieces and the remaining spices.
8.Pour in one cup of hot water, stir to combine the meat and spices.
9.Slow cook for approximately 90 minutes or until the beef is tender.
10.Stir now and again, adding water as required.
11.When the beef is soft add the potatoes and cook until soft.
12.Stir in a handful of chopped dhanya, keeping some for garnishing.
13.Serve with white rice or roti and tomato & onion sambal.
Enjoy!
