This is a great family recipe. For best results, when the meat goes in, reduce the heat to low or medium. This allows the spices to be infused, resulting in a really tasty dish.
500g beef (top side, gravy or shin cut), cut into ½cm pieces
2 tbsp oil (vegetable or peanut)
2 cinnamon sticks
5-6 curry leaves
1 tsp fenugreek seeds
1 medium onion, chopped
1 tsp garlic paste
1½ tsp ginger paste
2 medium potatoes, cut into 2cm cubes
¼ tsp cinnamon
½ tbsp garam masala
½ tsp cumin
1 tsp fennel powder
1 tsp coriander powder
½ tsp ground turmeric
1 tbsp ground black pepper
1 tbsp lime juice
2 dried red chillies, chopped (optional)
2 tbsp fresh coriander or spinach, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Season the beef with turmeric, salt and ground black pepper. Set aside for 10-20 minutes.
Heat the oil in a large frying pan or saucepan. When hot, add the cinnamon sticks and curry leaves. Remove once aromatic, and set aside.
Add the fenugreek seeds to the oil. Once brown, add the onions, garlic and ginger. Fry until the mixture is lightly golden.
Add the beef and potatoes to the mixture, and stir well.
Add the cinnamon, garam masala, cumin, fennel powder, coriander powder, turmeric, ground black pepper and lime juice. Mix well. Cover and simmer for about 20 minutes, stirring occasionally.
When the meat and potatoes are cooked, add the dried chillies, cinnamon sticks and curry leaves.
If the dish is dry, add about ½ tablespoon of oil, and mix thoroughly.
Season to taste with salt and pepper. Garnish with coriander. Cover for 5 minutes before serving.