Ingredient!
5 pounds of beef
1 onion
12 the garlic clove
1 teaspoon of fenugreek seeds
1 teaspoon coriander
1 tsp black mustard seed
2 teaspoons cumin seeds
2 teaspoons of turmeric
3 red chilli peppers
2 tablespoons curry powder
1 cup fresh coriander
4 potatoes
2 carrots
1/3 cup of yogurt
Preparation!
Mix the garlic and salt in a bowl. Just add a little water to make a paste.
Add cumin seeds, fenugreek seeds, coriander seeds, black mustard seeds, curry powder and turmeric powder plus red chilli to taste and pound to a smooth paste.
Use a blender to make the garlic and spice mix. Add just enough water to mix. I use a broth cube instead of salt.
Add a handful of chopped fresh coriander leaves and cook in a heavy saucepan over medium heat until thick.
Add the meat to the sauce. Stir in the meat and partially cover, stirring occasionally. You can add 2 teaspoons of sugar and 1 teaspoon of salt approx. halfway through to make it tender
The meat shrinks very cooked this way, but the flavor intensifies and the sauce stays thick. It should coat the meat almost like an icing. Cook on lower heat if you like, but the result will be more of a broth.
Finally add a little more chopped onion and stir in yogurt plus more fresh coriander for garnish.
Serve with chutney, rice and tortillas or chapatis, if available. The right way to eat this is to tear a piece of tortilla or chapti and scoop up some curry with it.