Ingredients
Ingredients
1 tbsp. sunflower oil
300gms shallots or white onions, finely sliced
500gms beef stewing steak
2 small cherry tomatoes, finely sliced
2 tbsp coconut oil
20 fresh or dried curry leaves
For the whole spices – dry roast 2 cinnamon sticks, 3 cloves, 5 green cardamom & 2 tbsp fennel seeds on low heat for 2-3 mins and blend to a fine powder.
For the paste – blend 2 inch piece of fresh ginger, 5 garlic cloves, 2 green finger chillies to a smooth paste adding a tbsp water.
1 tbsp ground coriander
1/2 tsp turmeric powder
2 tsp red chilli powder
Method
- Marinate the beef with the blended whole spices and powdered spices. Set aside for 30 mins.
- Fry half (150g) of the onion with a tbsp of oil until golden brown. Set aside.Place a heavy bottomed pan over a medium heat and add 2 tbsp of coconut oil and the marinated beef.
- Add the blended paste of ginger, garlic and green chilli, then the tomatoes, and remaining onions.
- Cover and cook on low heat for 45 mins. Add 50ml water and stir. Replace the lid and continue to cook.
- Heat a tbsp oil and add the fried onions and curry leaves and sauté for 2 mins.
- Transfer the meat onions and curry leaves into the pan and fry for 10-15 mins stirring occasionally until the moisture has evaporated.
- Enjoy with a portion of steaming hot rice or fresh chapatis.