1 kilogram good quality beef, cut into medium-sized chunks
1 tablespoon salt
2 teaspoons chili powder
2 tablespoons paprika powder
1 teaspoon turmeric
2 tablespoons coriander powder
1 tablespoon garlic paste
1 tablespoon ginger paste
*Cooking*
1/4 cup oil
**Directions**
*Prepare the Blend:*
In a food processor, combine the tomatoes, large onions, spring onions, green chilies, fresh coriander, curry leaves, and ginger. Blend until well pulverized. This mixture should be fragrant and colourful.
*Marinate the Beef:*
In a large bowl, add the beef chunks.
Add the salt, chili powder, paprika powder, turmeric, coriander powder, garlic paste, and ginger paste.
Mix thoroughly until the beef pieces are evenly coated with the spices. This is a quick marination process, so no need to let it sit for long.
*Cook the Beef:*
In a medium heated pan, pour in the oil.
Add the marinated beef to the pan. Fry for about 5 minutes, stirring constantly to prevent burning, until the spices come alive and the meat acquires a glorious colour.
Once the beef is well-seared and aromatic, add the blended mixture to the pan.
Mix thoroughly to ensure the blend is evenly distributed with the beef.
*Simmer the Curry:*
Bring the mixture to a gentle boil. Cover with a lid and cook on low heat for 2 hours, or until the meat is fork-tender. This slow cooking process allows the flavours to meld beautifully.
After 2 hours, increase the heat to reduce the liquid, achieving a deliciously thick gravy similar to a Malaysian Massaman curry but with a more luscious sauce.
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**Ingredients:**
*The Blend:*
2 juicy tomatoes
3 large onions
2 spring onions
3 vibrant green chilies
1 cup fresh coriander with stalks
10 curry leaves
Thumb-sized piece of ginger (unpeeled)
*Marinated Beef:*
1 kilogram good quality beef, cut into medium-sized chunks
1 tablespoon salt
2 teaspoons chili powder
2 tablespoons paprika powder
1 teaspoon turmeric
2 tablespoons coriander powder
1 tablespoon garlic paste
1 tablespoon ginger paste
*Cooking*
1/4 cup oil
**Directions**
*Prepare the Blend:*
In a food processor, combine the tomatoes, large onions, spring onions, green chilies, fresh coriander, curry leaves, and ginger. Blend until well pulverized. This mixture should be fragrant and colourful.
*Marinate the Beef:*
In a large bowl, add the beef chunks.
Add the salt, chili powder, paprika powder, turmeric, coriander powder, garlic paste, and ginger paste.
Mix thoroughly until the beef pieces are evenly coated with the spices. This is a quick marination process, so no need to let it sit for long.
*Cook the Beef:*
In a medium heated pan, pour in the oil.
Add the marinated beef to the pan. Fry for about 5 minutes, stirring constantly to prevent burning, until the spices come alive and the meat acquires a glorious colour.
Once the beef is well-seared and aromatic, add the blended mixture to the pan.
Mix thoroughly to ensure the blend is evenly distributed with the beef.
*Simmer the Curry:*
Bring the mixture to a gentle boil.
Cover with a lid and cook on low heat for 2 hours, or until the meat is fork-tender. This slow cooking process allows the flavours to meld beautifully.
After 2 hours, increase the heat to reduce the liquid, achieving a deliciously thick gravy similar to a Malaysian Massaman curry but with a more luscious sauce.
Serve