- 1 Kg beef (Gola or Bhendi) cut into cubes
- 1 two inch piece of ginger
- 4 garlic cloves
- 1/2 teaspoon turmeric
- 4 tablespoons ghee or vegetable oil
- 2 large red onions – finely cut
- 3 Large tomatoes finely chopped
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon garam masala
- 1 red pepper finely sliced
- 4 green chillies sliced in half down the middle
- 1 glass of red wine (optional)
Method
- Smash the garlic and cut the ginger finely. Place it all in a spice grinder with a little water and grind to a fine paste.
- In a small frying pan, roast the cumin seeds and coriander seeds over medium heat until they begin to smoke a little. Be sure to move the seeds around a little so that they roast evenly.
- Grind the seeds in spice grinder to a fine powder and set aside.
- In a large heavy bottomed frying pan, warm the oil over medium heat at then add the chopped onions.
- Fry the onions until they are nice and brown.
- Add the garlic and ginger paste along with with turmeric, garam masala and the coriander and cumin powder.
- Bring to a nice sizzle and then add the meat, brown it for about two minutes.
- Now add the chopped tomatoes and about 600ml of water along with the red wine if using. You may need to add a bit more liquid depending on the quality of the meat.
- Throw in the sliced red bell peppers and green chillies and allow to simmer covered for about 20 if using cooked meat or an hour if cooking from raw. Allow to simmer until the meat is very tender.
- Add salt and pepper to taste.
- Sprinkle with chopped coriander and serve with white rice or chapati bread.
0 comments
Post a Comment