Ingredient!
£ 5 beef
1 onions
12 garlic cloves
1 teaspoon fenugreek seeds
1 teaspoon coriander
1 teaspoon of black mustard seeds
2 teaspoons of cumin seeds
2 teaspoons of ground turmeric
3 red chili peppers
2 tablespoons curry powder
1 cup of fresh coriander
4 potatoes
2 carrots
1/3 cup yogurt
Preparation!
Puree the garlic and salt in a bowl. Just add a little water to make a paste.
Add the cumin seeds, fenugreek seeds, coriander seeds, black mustard seeds, curry powder and turmeric powder plus red chili to taste and mash to a smooth paste.
Use a mixer 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 to coat the meat and partially cover it, stirring occasionally. You can add about 2 teaspoons of sugar and 1 teaspoon of salt about halfway to soften it
The meat shrinks a lot this way, but the taste is strengthened and the sauce remains thick. It should almost cover the meat like a glaze. Cook on a lower heat if you want, but the result is more like a stock.
At the end, add more sliced ​​onion and stir in the yogurt and more fresh coriander to garnish.