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Ingredients
- 3 tablespoons oil
- 2 tablespoons brown mustard seeds
- 4 dried red chillies
- 1 tablespoon yellow split peas
- 200 g (7 oz), finely sliced French shallots
- 8 cloves, crushed garlic
- 1 tablespoons finely grated ginger
- 15 curry leaves
- 1/2 teaspoon ground turmeric
- 420 g (15 oz) tinned, chopped tomatoes
- 1 kg (2 lb 4 oz), diced beef chuck
- 435 ml (15 1/4 fl oz/1 3/4 cups) beef stock
Method
1. Put the oil in a heavy-based saucepan over medium heat, add the mustard seeds, chillies and split peas. As soon as the mustard seeds start to pop, add the shallots, garlic, ginger, curry leaves and turmeric. Cook for 5 minutes, then add the tomatoes, beef and stock.
2. Bring to the boil then reduce to a simmer, cover and cook for 2 hours, or until the beef is very tender and the sauce reduced. While cooking, skim any oil that comes to the surface and discard.
