Cut up the steak into cubes of about 3 cm.
Remove the potato skins and also cut into cubes. Halve the okra
lengthways if it is too big, otherwise keep it whole without cutting.
Using a food processor, mix the ginger, garlic, paprika, turmeric and
the chili and process them into a thick paste.
tablespoons cooking oil in a large heavy frying pan. Saute the onion
mixture and cook for 20 minutes over a low heat. If the mixture starts
to burn, add a little water as necessary. Cook until the color turns to
golden brown. Add in the meat and continue cooking by stirring until the
meat is brown which is about 5~6 minutes. Add the cumin.
Pour in the
beef stock and simmer for about 2~2.5 hours with a lid on or until the
meat becomes tender. Add the okra and potato cubes 45 minutes before the
meat is cooked. In the last 10~15 minutes, remove the wok cover so that
the sauce can reduce and becomes thicken. Add salt according to taste,
garlic, chives before serving with white steamed rice.