Beef Chilli Fry
Pat Chapman's Curry Club Indian Restaurant Cookbook
The beauty of this recipe is that you can make it as hot as you like. This recipe has been in my family for as long as I can remember. I don't know whether it is authentic, but it is simple to make and deliciously different. Serve with Kedgeree and Roti.
Serves
4
Ingredients
11/2 lb (675 g) frying steak
2 large onions, very finely chopped
4 cloves garlic, very finely chopped
2 inch (5 cm) fresh ginger, finely chopped
ghee or oil
6 fresh green chillies
14 oz (400 g) tin tomatoes, strained
salt
Spices
11/2 teaspoon coriander seeds, roasted and ground
1 teaspoon cummin seeds, roasted and ground
1/4 teaspoon fennel seeds, roasted and ground
pinch fenugreek seeds
2 cloves
1 green cardamom
2 teaspoon paprika
1 or more teaspoon Kashmiri Chilli Powder
Method
Trim the steak of any fat, and chop in 2 inch (5cm) pieces.
Fry the onion, garlic and ginger in the ghee or oil until golden. Add the green chillies (chopped if you like) and cook until soft.
Add the spices, mix in well and cook for 5 minutes. Add the tomatoes, mash them in the pan, and cook for 5 minutes.
Add the meat. Either cook in the pan on top of the stove, or in the oven at 375˙F/ 1 90˙C / Gas 5, for 30-45 minutes. Add some of the juice from the tomatoes if it gets too dry. The meat should be tender in a nice rich sauce. Salt to taste before serving.
Find this recipe in Pat Chapman's Curry Club Indian Restaurant Cookbook
