Ingredients
- 1 kg stewing beef
- 8 cloves garlic
- 1 thumb-sized piece ginger
- 1 tsp turmeric
- 1 tsp ground pepper
- 4 tbsp yoghurt
- 5 pcs red onions
- 2 pcs red bell peppers
- 3 pcs fresh chili peppers
- 1 tsp whole cardamom pods
- 2 tbsp coriander seeds
- 1 pcs cinnamon stick
- ½ tsp whole cloves
- 2 cans diced tomatoes
- Paprika powder
- 1 tsp dried chili
- 250 ml water
- Salt
- Fresh coriander
- Rice, potatoes or naan bread for serving
Instructions
First, marinate the meat. This can be done the night before, but a couple of hours ahead also works well. Start by crushing the garlic and ginger. Add yoghurt, ground pepper and turmeric to a large bowl and mix together. Cut the meat into chunks and combine with the yoghurt mixture. Keep in the fridge until ready to use.
Preheat the oven to 170°C.
Roughly chop the onions, fresh chili and bell peppers – place in a blender and process until smooth.
Heat a pan and add the cardamom, coriander seeds, cinnamon stick and cloves until they darken slightly in color, then transfer to a mortar or blender and grind into a spice blend. Add a splash of oil to the pan and pour in the ground spices and onion mixture. Let this cook for about 10 minutes.
Add the diced tomatoes, meat, dried chili, paprika powder and 250 ml water and bring to a boil. Add a little salt, place a heavy lid on the pot and transfer to the oven for a minimum of 2 hours, up to 3 hours.
Serve with rice, potatoes or naan bread with raita and fresh coriander.
Notes
Requires an oven-safe casserole dish or pot. Can be made with lamb instead of beef.