4 tablespoons olive oil
1kg lean diced beef
2 medium brown onions, roughly chopped
4 garlic cloves, finely chopped
2 red chillies, finely chopped
1 tablespoon fresh ginger, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
2 x 400g cans crushed tomatoes
2 cups water
2 teaspoons garam masala
1 cup natural Greek style yoghurt
a small handful fresh coriander leaves
1 tablespoon natural Greek style yoghurt
extra sliced chilli (optional)
cooked basmati rice
🌶🌶Heat half of the oil in a large heavy bottomed sauté or casserole pan on a high heat and fry the beef pieces for 4-5 minutes, or until browned all over. (You may need to brown the meat in batches).
🌶🌶Put the browned meat on one side and reserve. Using the same pan reduce the heat to medium and add the remaining oil, fry the onions for about 4-5 minutes until softened and changing colour, then add the garlic, chilli and ginger and fry for another 1-2 minutes.
🌶🌶Add the spices and cook for another minute, then stir in the browned beef, a pinch of salt, crushed tomatoes and water, reduce the heat to low and cook uncovered for 1½ to 2 hours (add a little more water if needed) and stirring occasionally until the beef is tender and the sauce thick.
🌶🌶About 30 minutes before your ready to serve, stir in the garam masala and yoghurt (to add extra flavour and smoothness) and add salt to taste. Cook for a further half an hour.
🌶🌶 Serve topped with a tablespoon of natural Greek style yogurt decorated with sliced chilli and coriander leaves with a side of basmati rice and poppadum’s. Serves 4