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1.5 kg
2
6
cloves
1
tablespoon
1
stick
10
1
stalk
3
tablespoons
1/2 teaspoon
1/2 cup
1/2
2
cups
1
teaspoon
2
teaspoons
2
teaspoons
1
cup
2
1/2 tablespoons
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Stewing
steak, in one piece
Medium onions, finely chopped
Garlic, finely chopped
Finely chopped fresh ginger
Cinnamon
Curry leaves
Lemon grass
Ceylon curry powder
Fenugreek seeds
Vinegar
Pickled lime
Thin coconut milk
Ground turmeric
Chili powder or to taste
Salt, or to taste
Thick coconut milk
Ghee
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Method :
-
Pierce the
meat well with a skewer and put in a large saucepan with all the
ingredients except the thick coconut milk and ghee.
-
Cover and
simmer gently until meat is tender, approximately 1 1/2 - 2 hours.
-
Add thick
coconut milk and cook, uncovered for 15 minutes longer.
-
Lift meat out
on to a serving dish and if gravy is too thin, reduce by boiling rapidly
uncovered.
-
Transfer
gravy to a bowl.
-
Rinse pan to
remove any gravy, return to stove and heat ghee in it.
-
Fry meat on
all sides, pour gravy over meat and heat through.
-
Serve.
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