2 tbsp ginger chopped finely
handful green finger chilis, chopped finely
600g beef, diced
2 tbsp ground turmeric
1 tbsp garam masala
1 tbsp meat masala
1 tbsp rock salt
handful curry leaves (optional)
1 tin (400g) tomatoes
50ml spring water
60g per person brown or white basmati rice
fresh coriander (optional)
In a large pan, heat the cumin seeds gently for 30 – 45 seconds, until you can smell them roasting.
- Add the ghee and heat until melted, then add the onions. Cook on a medium heat until softened.
- Stir in the garlic, ginger and chilis. Cook for one minute.
- Add the beef and cook for two minutes.
- Add the spices, rock salt and curry leaves. Stir well, coating the meat in the spices.
- Add the tomatoes, and water and simmer for 1 hour. Add more water if necessary.
Cook for 1 hour on a medium heat, until the meat is tender.
Meanwhile place the rice in a large saucepan of cold salted water and bring to the boil. Simmer gently until cooked and drain well.
Serve the curry on a bed of basmati rice and garnish with coriander.
WHITE OR BROWN RICE?
Brown rice contains more fibre and minerals and digests more slowly than white rice.
It also has a slightly nutty flavour. Brown rice is the healthier option, but it’s not the end of the world if you prefer white rice. Just watch your portion size if you are trying to lose fat.