Recipe Ingredient
- 1kg beef (rump steak), cut into chunky pieces
- (A) Blend together:
- 2 cm piece old ginger
- 1 big onion
- 3 cloves garlic
- 5 green chillies, seeded
- A pinch of salt and sugar
- (B):
- 1 big onion, thinly sliced
- 10 cloves
- 5 cardamoms, break open to get the seeds
- 1cm piece cinnamon bark
- 1 packet Brahim´s Masala Indian curry sauce
- 10 cashewnuts, finely ground
- 3 tomatoes, quartered
- 3/4 cup water or stock
- Seasoning:
- 3/4 tsp salt or to taste
- 1 tsp sugar
- 1 tsp beef stock granules
- Garnishing:
- Coriander leaves
- Toasted cashewnuts
Instructions
- Marinate beef with (A) for one to two hours or preferably overnight.
- Heat 2 to 3 tbsp oil in a non-stick wok. Fry (B) until fragrant. Add the marinated beef and stir fry. Add brahim´s masala sauce and mix well. Cook over low heat, stir occasionally. Add ground cashew-nuts, tomatoes and water or stock. Simmer until meat is tender and gravy starts to thicken. (if meat is still not tender and gravy is much too dry, add a few spoonfuls of water.)
- Dish up and add toasted cashewnuts before serving.
