@daadis_kitchensa

Ingredients

500g beef with bones

2 onions finely sliced

2 tomatoes chopped

1 tbsp ginger garlic paste

1 tsp red chili powder

1 tsp salt or to taste

½ tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

2 large potatoes peeled and cut into chunks

1 tsp ground green chili

Optional

Fresh coriander leaves chopped for garnish

150 ml oil

2 glasses of water

Instructions

Heat the oil in a large pot over medium heat. Add the sliced onions and fry until they turn a light golden-brown colour. Add the beef and ginger garlic paste. Fry the meat until its well seared and the raw smell of garlic is gone. Add red chili powder, salt, turmeric, coriander powder and chopped tomatoes. Cook the mixture on medium heat, stirring frequently until the oil separates from the masala spices, and the tomatoes have softened completely. Pour in 2 glasses of water, stir and cover the pot. Let the beef simmer until it becomes tender approximately 45-60 minutes stirring occasionally. Once the meat is cooked increase the heat to dry out any excess water and allow the oil to rise to the surface. Add the potato chunks pour in more water to cover the potatoes and cook until they become soft but still hold their shape. Once the potatoes are cooked check that the oil has separated and risen to the top. This indicates the curry is ready. Garnish with freshly chopped coriander and a sprinkle of ground green chili for added and heat