Here are the following ingredients:
- 2 lb (1 kg) Beef Boneless Blade Pot Roast or Simmering Steak, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 mL) EACH garlic paste and gingerroot paste (see Tip*)
- 1 tbsp (15 mL) sunflower or canola oil
- ⅓ cup (75 mL) fried onions (see Tip**)
- 6 tbsp (90 mL) canned crushed tomatoes
- 1 tbsp (15 mL) tomato paste
- 2 tsp (10 mL) garam masala
- 1 tsp (5 mL) EACH ground cumin and coriander
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) ground turmeric
- 1 to 2 green chili peppers, chopped (optional)
- Fresh cilantro leaves
Here are the following shopping items to buy:
Follow these cooking methods/directions:
- Combine beef,
garlic and ginger in a bowl.
- Heat oil over
medium-high heat in a Dutch oven or enamelled cast-iron roaster. Brown beef, in
batches, turning, until browned all over.
- Stir in fried
onions, crushed tomatoes, tomato paste, garam masala, cumin, coriander, salt
and turmeric. Cook, stirring, until the tomato and oil separates. Stir in green
chilies to taste, if using.
- Stir in 2
cups (500 mL) water and bring to a simmer. Cover, reduce heat and simmer for
about 2 hours or until the beef is fork-tender. Check the curry as it simmers
and add more water as needed to keep the curry saucy. Serve garnished with
*For the garlic and gingerroot paste, you can use the purée or paste found in jars in the grocery store or use a fine grater, such as a Microplane, to make your own purée in small amounts just as you need it.
**Fried onions, which are crispy, dehydrated fried onions, can be found in packages or containers at any Indian grocery store or in the Southeast Asian section of well-stocked supermarkets.