Beef Curry

Ingredients

• •500 grams lean beef
• •500 grams tomatoes
• •2 tablespoons chopped fresh coriander leaves to garnish
• •For the masala:
• •500 grams onions
• •1 tablespoon peeled chopped fresh root ginger
• •1 tablespoon chopped garlic
• •60 milliliters vegetable oil
• •1 tablespoon cumin seeds
• •2 or 3 cari poulet or bay leaves
• •1 tablespoon salt
• •1 tablespoon ground coriander seeds
• •2 teaspoons garam masala
• •½ teaspoon chili powder
• •½ teaspoon turmeric powder

Directions

1. 1Begin by making the masala. Roughly chop the onions. Put the onions, ginger and garlic in a blender or food processor and process until a smooth paste forms.
2. 2Cut the beef into large cubes and finely chop the tomatoes.
3. 3Heat the oil for the masala in a heavy-based saucepan or flameproof casserole over a high heat and add the cumin seeds and cari poulet or bay leaves.
4. 4When the seeds splutter, stir in the onion paste and stir-fry until light brown. Add the salt, ground coriander seeds, garam masala, chili powder and turmeric and stir 4 or 5 times until well blended together.
5. 5Add the beef cubes to the masala and stir fry until they become opaque, which means the juices have been sealed in. Cover the pan, lower the heat and simmer for about 30 minutes, stirring occasionally, until all the liquid is absorbed and the mixture begins to stick to the pan.
6. 6Stir in the finely chopped tomatoes and continue simmering, covered, for 30 to 35 minutes until the tomatoes are cooked and the fat separates.
7. 7Stir in gradually between 300 and 625 milliliters warm water (lesser amount if you are using canned tomatoes or the meat is tender), then turn up the heat and return to the boil. Cover the pan, lower the heat and simmer again for about 20 minutes (or longer) until the meat is cooked through and tender, and until the sauce thickens to form a rich gravy. The secret is to use enough water to allow the meat to be thoroughly cooked while retaining enough water to form a rich and smooth curry gravy. Add water when necessary to retain a rich simmering sauce and avoid the curry drying up in the pan.
8. 8Transfer to a serving dish and garnish with chopped coriander leaves. Serve immediately with rice.