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1.5 kg
3
tablespoons
2
1
tablespoon
4
cloves
4
tablespoons
1
teaspoon
2
teaspoons
2
teaspoons
1
tablespoon
2
3
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Stewing
beef steak
Ghee or oil
Large onions, finely chopped
Finely chopped fresh ginger
Garlic, finely chopped
Ceylon curry powder
Ground turmeric
Black mustard seeds
Salt
Vinegar
Fresh red chilies, seeded and chopped
Ripe tomatoes, peeled and chopped
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Method :
-
Cut steak
into 5cm squares.
-
Heat ghee or
oil in saucepan and gently fry onions, ginger and garlic until just
beginning to turn golden.
-
Add curry
powder, turmeric, mustard seeds and fry over low heat for 2-3 minutes.
-
Add salt and
vinegar and stir well.
-
Add steak and
fry, stirring to coat meat well.
-
Add chilies
and tomatoes, cover pan and simmer on very low heat for about 2 hours.
-
Serve with
rice and other accompaniments.
-
If gravy is
too thin when meat is tender, cook over high heat, uncovered, until
reduced.
-
Serve hot.
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