1 kg beef sirloin or 700g beef fillet, cut into 2-3 cm3 cubes
¼ cup vegetable oil
1 ½ cup chopped onion
1 stick fresh curry leaves (12 – 14 leaves)
1 tablespoon chopped ginger
2 large garlic cloves
1-2 green chilies
a pinch of salt
2-3 teaspoons coriander powder
¼ teaspoon turmeric powder
2 teaspoons curry powder
½ teaspoon garam masala
2 cups chopped tomatoes
3 ¾ – 4 ¼ cups boiling water or
6 tablespoons yogurt +
4 cups water (optional)
salt to taste
½ teaspoon freshly roasted and ground cumin
*1 ½ – 2 ½ teaspoons tomato paste (optional)
*omit tomato paste, when yogurt is used1.In a medium pot, heat ¼ cup vegetable oil.
2.Stir in 1 ½ cups chopped onion with the curry leaves, retaining a few leaves for decoration. Cover, allow onion to welt on low heat.
3.Crush ginger, garlic, chili and salt to a paste.
4.Stir into the onion. Cover, reduce heat.
5.Increase heat to medium, stir in all the spices, add the meat. Stir fry the meat until it is coated with the spices constantly scrape the bottom and sides of the pot. Cover, reduce heat. Allow the meat stock to gather.
6.Stir in chopped tomatoes, increase heat to medium. Cover, allow to cook for 5 min.
7.Retaining 1 cup of the boiling water, add boiling water and yogurt (optional). Cover and simmer for 20 min.
8.Add potatoes and 1 cup boiling water and tomato paste (optional). Cook until the potatoes are tender and the curry has thickened. Stir in cumin powder and season to taste.
9.Cover and simmer for 5-10 min., then serve with chapattis, plain rice, chutney, achar (Indian pickles), sliced bananas, sultanas, desiccated coconut powder and nuts.