Ingredient:
2 tbsp olive oil
10 green cardamom pods, lightly crushed
1 tsp cumin seeds
1/2 tsp nigella seeds
1 small onion, thinly sliced
6 garlic cloves, finely chopped
1 tsp turmeric
2 tsp garam masala
400 g cans tomatoes, blended until smooth
3 tbsp fresh root ginger, grated
2-6 green chillies, chopped
500g lean beef, diced
fresh coriander, chopped, to season
Salt to Taste
Method:
Pour the olive oil into a deep saucepan, add the cardamom pods and cumin and nigella seeds and cook over a low-medium heat until the seeds start to pop – this should take no longer than 2–3 minutes. Add the salt and onion and fry until the onion is light brown in colour, remembering to stir frequently – this should take no more than 5 minutes.
Stir in the garlic and fry for about 1–2 minutes or until a light brown colour. Sprinkle in the turmeric, mix well and cook for about 20 seconds.
Add half of the garam masala and mix well. Pour in a third of the tomatoes, together with the ginger and chillies, and cook for about 10 minutes or until the excess juices in the saucepan have dried off, remembering to keep stirring occasionally.
Add the beef to the pan, mix well and cook until it is sealed all over, stirring constantly – this should take no more than 5 minutes.
Add the remaining tomatoes and bring to a gentle simmer. Leave to simmer over a gentle heat, uncovered, for 30 minutes, then cover and simmer for a further 30 minutes or until the meat is tender. Remember to stir occasionally.
Season with the remaining garam masala and the chopped coriander. Serve with your choice of sides.
2 tbsp olive oil
10 green cardamom pods, lightly crushed
1 tsp cumin seeds
1/2 tsp nigella seeds
1 small onion, thinly sliced
6 garlic cloves, finely chopped
1 tsp turmeric
2 tsp garam masala
400 g cans tomatoes, blended until smooth
3 tbsp fresh root ginger, grated
2-6 green chillies, chopped
500g lean beef, diced
fresh coriander, chopped, to season
Salt to Taste
Method:
Pour the olive oil into a deep saucepan, add the cardamom pods and cumin and nigella seeds and cook over a low-medium heat until the seeds start to pop – this should take no longer than 2–3 minutes. Add the salt and onion and fry until the onion is light brown in colour, remembering to stir frequently – this should take no more than 5 minutes.
Stir in the garlic and fry for about 1–2 minutes or until a light brown colour. Sprinkle in the turmeric, mix well and cook for about 20 seconds.
Add half of the garam masala and mix well. Pour in a third of the tomatoes, together with the ginger and chillies, and cook for about 10 minutes or until the excess juices in the saucepan have dried off, remembering to keep stirring occasionally.
Add the beef to the pan, mix well and cook until it is sealed all over, stirring constantly – this should take no more than 5 minutes.
Add the remaining tomatoes and bring to a gentle simmer. Leave to simmer over a gentle heat, uncovered, for 30 minutes, then cover and simmer for a further 30 minutes or until the meat is tender. Remember to stir occasionally.
Season with the remaining garam masala and the chopped coriander. Serve with your choice of sides.
