Ingredient
5 pounds of beef
1 onion
12 garlic cloves
1 teaspoon fenugreek seeds
1 teaspoon of coriander
1 teaspoon black mustard seeds
2 teaspoons of cumin seeds
2 teaspoons of turmeric
3 red peppers
2 tablespoons curry powder
1 cup fresh cilantro
4 potatoes
2 carrots
1/3 cup of yogurt
Preparation!
Mash the garlic and salt in a bowl. Just add a little water to make a paste.
Add the cumin seed, fenugreek seed, coriander seed, black mustard seed, curry powder and turmeric powder plus red pepper to taste and beat into a batter.
Use a blender to mix the garlic and spices. Add just enough water to mix. I use cube broth instead of salt.
Add a handful of chopped fresh coriander leaves and cook in a pot over medium heat until thick.
Add the meat to the sauce. Stir in to coat meat and partially cover, stirring occasionally. You can add 2 teaspoons of sugar and 1 teaspoon of salt halfway to make it tender
The meat shrinks a lot this way, but the flavor is intensified and the sauce remains thick. It should coat the meat almost like a glaze. Cook over low heat if desired, but the result will be more than one broth.
At the end, add a little chopped onion and stir in the yogurt and fresh cilantro for garnish.