- 1 kg boneless beef chunks or upto 2kg bone in meat (use your discretion here)
- 2 roughly diced medium onions
- 1 heaped spoon crushed garlic
- 1 heaped spoon crushed ginger
- 1 – 2 tsp red chilli powder
- 1/3 tsp turmeric powder
- 1 ½ tsp salt can adjust later
- 2 to matoes finely diced
- 2 potatos halved lengthwise and cut horizontally into wedges
- ½ tsp garam masala powder or black pepper
- handful of cilantro
- green chillies diced to taste
- a squeeze of lemon juice
- Put the beef chunks, onion, garlic, ginger, red chilli powder, and salt into a pot with two cups of very hot water. Mix.
- Cover the pot with a lid and bring the mixture to a boil, once it is boiling then bring it to a simmer and let it cook (covered) for 45 minutes to an hour or however long it takes for your beef to get tender. Instant Pot: Manual 20 minutes then quick release
- Once the beef is tender, then crank up the heat to evaporate the water and once the spice paste/masala starts to stick add a generous lug of oil and saute the masala until the oil rises above it’s surface.
- Then in go the tomatoes, cook until the oil rises above the surface of the masala.
- Now add in your cup of water, the potato wedges and once again bring to a boil and simmer until the potatoes are tender.
- Now add more water if needed and the garam masala, cook for two minutes and adjust seasoning.
- Switch off the stove and add some bright fresh cilantro and green chillies – you can leave these whole, slice them lengthwise or finely chop them. Add a squeeze of lemon juice and dig in with some chapati (flatbread) or naan.
Classically you would saute the onions, ginger, garlic first in a little oil. Then you’d add the spices, cook for a minute and add the meat cubes to brown them a little before tenderizing the meat. This produces better flavour but it requires more time.