Ingredients (1 large portion)
1 Tablespoon means 1 level tablespoon- not heaped
- 200g Sirloin Steak
- 1 medium white potato, diced
- oil for frying
- 3/4 tbsp cumin seeds
- seeds from 4 cardamom pods
- 1/2 tablespoon ground fenugreek
- 4 cloves
- 2 medium cloves garlic, minced
- 2 cubic inches ginger, minced
- 1/2 tbsp of hot chilli powder, or 3 ground dried chillies
- 6 black peppercorns
- 1/2 tablespoon white wine vinegar
- 1/2 tablespoon coriander seeds, ground
- 1/2 tablespoon turmeric
- 3 or 4 curry leaves
- pilau rice and fresh chopped coriander to serve
- Grind the cumin, peppercorns, cardamom seeds and cloves together in a pestle and mortar.
- Fry the onion, garlic and ginger together in a little ghee or vegetable oil until the onion is soft.
- Place the onion mixture in a blender and add the vinegar and spices from the pestle and mortar and blend into a paste.
- Cut the steak into bite size pieces and brown these over a high heat in a saucepan. Remove with a slotted spoon and set aside.
- Add the spice mixture to the saucepan with the potato and curry leaves and fry for two minutes.
- Add 100 ml of beef stock and the turmeric and ground coriander and simmer gently until the potato is cooked and the sauce is thick.
- Return the beef to the pan and stir well. Simmer gently for another two minutes. Taste, adjust seasoning and serve with pilau rice, garnished with chopped fresh coriander.