Beef & cabbage curry
2 large onions sliced
2 chopped tomatoes
1tbsp garlic ginger paste
500g diced stewing beef
As much sliced cabbage as you like.
Freshly chopped coriander (optional)
1tsp cumin powder
2tsp ground coriander
1tsp chilli powder (if you want it a bit hotter)
2 tsp garam masala
1tbsp tomato puree
A stick of cinnamon
1 star anise
1 black cardamom
1 tej pata bay leaf
4 cardamom pods
2 dried Kashmiri chillies
Chopped coriander garnish
Heat some oil
Add the Kashmiri chillies and whole spices. Cook for 1 min.
Lightly fry the sliced onion, salt, along with the garlic & ginger until soft and transclucent. The mixture will start to brown.
Add and cook out the tomato purée.
Add all the powdered spices along with the chopped tomatoes and stir.
Add a splash of water and then cover on a low heat until the onions absorb and release the oil.
Add beef and mix it through, then cover and cook on a medium heat for 10 mins.
Give it another stir and turn the heat down a notch.
Add water until the mixture is only just covered (not too much). Put the lid back on and simmer slowly for about 1 and and half hours.
Add the cabbage. The cabbage will release its own water. Cook for a further hour.
Season with more salt if required.
Add the coriander
Serve with rice or bread