Gheema beef curry
|800 g||stewing beef — cubed|
|salt and freshly ground back pepper|
|5 ml||fennel seeds|
|2||cassia bark sticks — (or 3 sticks cinnamon)|
|2||cloves — whole|
|2||onions — chopped|
|5 ml||fresh ginger — grated|
|1||green chillies — chopped (optional)|
|30 ml||canned tomato paste|
|10 ml||ground cumin|
|10 ml||ground coriander|
|250 ml||beef stock|
|2-3||large potatoes — peeled and quartered (optional)|
Season the meat with salt and pepper.
Heat the oil and the butter in a large saucepan and brown the meat in batches. Remove and set aside.
In the same saucepan, add the fennel, cassia (or cinnamon) and cloves. Toast in the oil for 1 minute.
Add the onions, garlic, ginger, chilli and a little water and sauté until the onion is golden brown.
Return the meat to the pot and add the tomato paste, ground spices and beef stock. Season with salt and pepper and simmer for about 1 hour. Add the potatoes (if using) 20 minutes before the end.
Serve with roti and tomato sambal.