Calcutta Beef Curry.
Ingredients.
1 teaspoon of salt.
2 teaspoons of chilli powder.
2 teaspoons of ground coriander.
1 teaspoon of freshly ground black pepper.
1 1/2 teaspoons of ground turmeric.
1 teaspoon of ground cumin.
1 litre / 1 3/4 pints of milk.
1 kg / 2 1/4 lb of braising steak cut into cubes.
100 g / 4 oz of ghee.
2 large onions, thinly sliced.
5 garlic cloves, thinly sliced.
7.5 cm / 3 inch piece of ginger root, peeled and thinly sliced.
2 teaspoons of garam masala.
Method.
1. Place the salt and the ground spices, except the garam masala, in a large bowl. Mix in a little of the milk to make a paste, then gradually add the remaining milk. Add the beef and turn well in the spice mixture until well coated.
2. Melt the ghee in a large saucepan, add the onions, garlic and ginger and fry gently for 4 to 5 minutes until soft. Remove the beef from the milk and spice mixture, add it to the pan and fry over a moderate heat, turning the meat to seal.
3. Increase the heat, add the milk and spice mixture and bring to the boil. Cover, reduce the heat and cook gently for 1 1/2 to 2 hours until the beef is tender and the sauce is reduced.
4. Just before serving, sprinkle in the garam masala. Increase the heat and boil off any excess liquid until a thick sauce coats the cubes of beef.
Transfer to a serving dish.
Serves 4 to 6.
