Ingredients
- 800 g blade topside or chuck steak
- 3 onions
- 2 cloves garlic
- 6 cm long piece of fresh ginger
- 2 tablespoons oil
- 1 tablespoon prepared minced ginger
- 3 tablespoons Kashmiri curry powder
- 1 teaspoon cracked black pepper
- 120 mL 1/2 cup soy sauce
- 480 mL 2 cups beef stock
- 250 g can tomato puree
- Unsweetened natural yoghurt to garnish
- Cucumber slices to garnish
Instructions
- Cut fat from the meat and discard. Cut the meat into 2cm-wide strips.
- Peel onions and slice thinly. Crush, peel and chop the garlic.
- Heat oil in a saucepan large enough to cook the curry and saute onions and garlic until brown.
- Add ginger and curry powder and cook for 1 minute.
- Mix in pepper, soy sauce, stock and tomato puree. Add meat.
- Cover and simmer for 1 1/2 hours or until the meat is tender.
- Serve garnished with yoghurt and cucumber slices.
