• 400 g (13 oz) stewing beef, cut into bite-sized pieces
  • 5 tablespoons natural yogurt
  • 1 tablespoon medium curry powder
  • 2 tablespoons mustard oil
  • 1 dried bay leaf
  • 1 cinnamon stick
  • 3 cloves
  • 4 green cardamom pods, bruised
  • 1 large onion, halved and thinly sliced
  • 3 garlic cloves, crushed
  • 1 teaspoon finely grated fresh root ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon hot chilli powder
  • 2 teaspoons ground cumin
  • 400 ml (14 fl oz) beef stock
  • salt

Place the meat in a non-metallic bowl. Mix together the yogurt and curry powder and pour over the meat. Season with salt, cover and marinate in the refrigerator for 24 hours.

Heat the oil in a large nonstick wok or frying pan and add the spices. Stir-fry for 1 minute and then add the onion. Stir-fry over a medium heat for 4–5 minutes, then add the garlic, ginger, turmeric, chilli powder and cumin. Add the marinated meat and stir-fry for 10–15 minutes over a low heat.

Pour in the beef stock and bring to the boil. Reduce the heat to low, cover tightly and simmer gently, stirring occasionally, for 1 hour or until the meat is tender. Check the seasoning, remove from the heat and serve immediately with rice and pickles, if liked.

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