You may also like
Ingredients
- 1 tablespoon oil or ghee
- 1 onion, chopped
- 3-4 tablespoons Madras curry paste
- 1 kg (2 lb 4 oz) skirt or chuck steak, trimmed of fat and cut into 2.5 cm (1 inch) cubes
- 60 g (2 1/4 oz/1/4 cup) tomato paste (concentrated purée)
- 250 ml (9 fl oz/1 cup) beef stock
- coriander (cilantro) sprigs, to garnish
Method
1. Heat the oil in a large frying pan, add the onion and cook over medium heat for 10 minutes, or until browned. Add the curry paste and stir for 1 minute, or until fragrant. Then add the meat and cook, stirring, until coated with the curry paste.
2. Stir in the tomato paste and stock. Reduce the heat and simmer, covered, for 1 1/4 hours, Add more stock or water if necessary. Simmer uncovered for 15 minutes, or until the meat is tender. Garnish with coriander and serve with steamed rice.
