Things You'll Need:
- 2 lbs. beef, cubed
- 3 tbsp. ground coriander
- 2 tbsp. ground cumin
- 1 1/2 tsp. white pepper
- 1/3 cup cream
- 1 small onion, sliced
- 1 tsp. ground ginger
- 3 tsp. sugar
- 2 tsp. salt
- 1 tsp. MSG
- 1 tsp. lime juice
- 1 tsp. lemon juice
- 6 oz. butter or ghee
- 1 tsp. fresh ginger, chopped
- 5 oz. shallots, finely chopped
- 3 tbsp. chili powder
- 4 tbsp. yogurt
- 3 tbsp. tomato paste
- 1/2 cup water
- 8 oz. tomatoes, roughly chopped
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Step 1
Mix beef in a large baking dish with the ground coriander, ground cumin, pepper, milk, onions, ground ginger, sugar, salt, MSG, lime and lemon juice. Let the mixture marinate for one hour in the refrigerator.
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Step 2
Heat a wok over high heat. Add the butter or ghee and fry the chopped ginger until it becomes brown. Add the shallots and cook for an additional three to five minutes.
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Step 3
Add the chili powder, yogurt and tomato paste to the wok. Reduce the heat to low and stir for three to four minutes or until the mixture becomes red in color.
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Step 4
Add the water and bring to a boil over high heat. Add the beef and cook for 25-30 minutes. Reduce heat to low and add the tomatoes.
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Step 5
Cover and cook for 40-50 minutes or until the meat is very tender and sauce has thickened. Transfer to serving dishes and serve immediately.
