Ingredients
-
3 tablespoons coriander
-
1 tablespoon cumin
-
1 1/2 teaspoons black peppercorns
-
2 teaspoons fenugreek seeds
-
1 teaspoon fennel seed
-
8 garlic cloves
-
1 large onion
-
2 1/2 cm piece fresh ginger (1 inch)
-
1/4 cup white vinegar
-
3 tablespoons ghee (or a bit of oil)
-
2 bay leaves
-
2 cups beef stock
-
salt, but I don't add it
-
6 cloves
-
5 cm cinnamon sticks (2 inch)
-
6 dried chilies, soaked
-
1 kg beef chuck steak (2lb)
Instructions
- Trim meat and cut into 5cm (2 inch) cubes. Set aside,.
- Grind spices from coriander to fennel to a very fine powder.
- Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar).
- Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight).
- Heat ghee, or oil, and fry meat until very deeply coloured.
- Add bay leaves and stock and bring to the boil, then simmer until meat is very tender.
- Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers") permits.