Ingredients
- 60 g (2¼ oz) ghee
- 2 onions, chopped
- 2 garlic cloves, crushed
- 3 small red chillies, finely chopped
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 10 cardamom pods, lightly crushed
- ¼ teaspoon ground cloves
- 1 kg (2 lb 4 oz) chuck steak, cut into cubes
- 140 ml (5 fl oz) tin coconut milk
- 2 bay leaves
- 2 large potatoes, cut into 3 cm (1¼ inch) chunks
Method
1. Melt the ghee in a large wok over low heat, add the onion and cook, stirring occasionally, for 5–6 minutes, or until soft and golden. Add the garlic and chilli and cook until aromatic.
2. Stir in the turmeric, garam masala, coriander, cumin, cardamom pods, cloves and 1 tablespoon of hot water and cook for 5 minutes. Stir in the beef and cook over high heat, stirring often, for 5 minutes.
3. Add the coconut milk, bay leaves, 1 teaspoon of salt and 375 ml (13 fl oz/1½ cups) of water. Simmer, covered, for 45 minutes. Scoop out and discard the cardamom pods floating on the surface. Add the potatoes and 125 ml (4 fl oz/½ cup) of water and cook, uncovered, for a further 45 minutes. Like many curries, this is even better the following day. Serve with boiled basmati rice.
