Name: Gheema beef curry
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 800 g stewing beef cubed; salt and freshly ground back pepper; 10 ml oil; 5 ml butter; 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; 10 ml masala; 250 ml beef stock; 2-3 large potatoes peeled and quartered (optional)

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Ingredients (16)

800 g	stewing beef — cubed
	salt and freshly ground back pepper
10 ml	oil
5 ml	butter
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
10 ml	masala
250 ml	beef stock
2-3	large potatoes — peeled and quartered (optional)

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Method:

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.