- 500g stewing steak cut into large chunks (i used shin and casserole steak, it will fall apart on cooking – 3 cm pieces would be ideal)
- 5cm cinnamon bark
- 1 tsp cloves
- 1 tsp cumin seeds
- Seeds of 12 green cardamom pods
- 1 small onion, quartered
- 8 cloves of garlic
- 2 inches of fresh ginger, peeled
- 2 tbsp tamarind paste or liquid
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 turmeric
- 2 tbsp Kashmiri chilli powder (please adapt to your heat level preference)
- 75ml white wine vinegar
For cooking the beef
- 2 tbsp of oil or ghee (I use rapeseed oil)
- 1 small onion, finely diced
- 3 tomatoes, finely diced
- 3 fresh green chillies, halved length ways
- 100ml water
- Prepare the marinade – grind the whole spices in a mortar and pestle or spice grinder/coffee grinder designated for spices only.
- Tip into a blender/mini processor/processor and add the rest of the ingredients. Blend or process until a thick paste is produced.
- Rub it into the beef well (I would use a couple of spatulas to protect your hands and later, eyes or worse, from the chilli!) and cover the dish the beef is in very tightly with cling film. A double layer will help prevent all the contents of the fridge smelling of spice. Chill overnight.
- Heat the oil in a pan or pot with a lid then brown your onions – go slowly at first so they don’t burn.
- Add the beef plus the marinade clinging to it, sizzle for 5 minutes on a medium heat then add the tomatoes and water, stirring very well to combine. Simmer for 2 hours on very low, stirring maybe every 15-20 minutes to ensure it doesn’t catch. Add water if it looks dry – mine didn’t.
- It is ready once the beef easily breaks down into shreds when pushed gently with a spoon.
From Rick Stein’s India