My old school friend Cathy’s daughter made the mistake of mentioning this dish on Facebook, and immediately got a private message from me demanding the recipe. Like the good and well-brought-up child she is, she responded at once, and now I’m sharing it with you…
When you look at it first it seems like a huge list of ingredients, but you’ll have to trust me when I say it comes together really quickly. The other thing is not to get too hung up on having all 10 (or whatever) spices – just use what’s around – I think the cumin is probably essential, but if you think about it, something like a Garam Masala mix consists of several items which appear on the list of spices, so as I say, don’t panic, it’s all about making theses things your own.
INGREDIENTS: Feeds about 4-6
The Spices: Into a strong plastic bag, or a medium/large glass bowl put the following:
(this is the most difficult bit of the recipe )
2 teaspoons each of:
- Ground coriander
- Ground cumin
1/4 teaspoon each of:
- mild chilli powder
- ground cloves
- 1/2-1 teaspoon of crushed dried chilli flakes
Then prep the rest of the INGREDIENTS:
- 750g of steak pieces
- 2 onions cut into thin wedges
- 2 garlic cloves, crushed
- a dessert-spoon of grated fresh ginger
- 2 large raw potatoes, peeled, cut into smallish pieces, and well rinsed
- a can of reduced fat coconut milk
- 1 teasp of brown sugar
- 2 tablespoons of soy sauce.
- Put all the spices into a plastic bag/bowl, add the beef and give it all a good shake to cover all the meat.
- Put a tablespoon of oil into a deep frying pan on a med-high heat and when it’s hot, add the meat and allow to brown.
- Reduce the heat slightly and add the onions.
- Stir them around for a few minutes then add the garlic and ginger.
- Add the coconut milk, the sugar and the soy sauce.
- Add the potatoes
- Stir it all well together, then either cover the pan and reduce the heat to very low and leave it for 2-3 hours, or pop it into a casserole and put it in a medium oven (160 or so) again for 2 hours or so, or until the beef is tender and the potatoes are cooked (I use the oven method, so I don’t have to ‘mind’ it).
I usually just serve this with plain boiled Basmati rice.
- The potatoes are part of the dish rather than an accompaniment; hence the need for the rice.
- I don’t add any salt because of the soy sauce, but taste it and see.
- The original recipe called for full fat coconut milk, but I find that the reduced fat kind works fine.