Average Rating  ? No. of Servings   6 Approximate Cost   $15.57 Ingredients: 500.00 g   beef rump steak   20.00 g   ginger root   8.00   garlic (cloves)   425.00 ml   water   10.00 tbsp   vegetable oil   20.00 g   cardamon (pod)   2.00   bay leaves   6.00 g   cloves ground   10.00 g   peppercorns   1.00   cinnamon quills   4.00   brown onion (ea)   1.00 tsp   corriander (ground)   2.00 tsp   cumin   4.00 tsp   paprika   1.00 tsp   cayenne pepper   0.25 tsp   garam masala   1.00 tsp   salt   6.00 tbsp   unsweetened yoghurt

Directions: 1. Put ginger, garlic, and a little water into the blender. Blend well until you have a smooth paste. 2. Heat oil, brown the meat (cubes) in batches and set aside. 3. Put cardamom, bay leaves, cloves, peppercorns and cinnamon into hot oil from browning meat. Stir once and wait until the cloves swell and the bay leaves begin to take on colour. 4. Add finely chopped onions. Stir and fry until they turn a medium brown colour. 5. Add the ginger garlic paste and stir. 6. Add the coriander, cumin, paprika, cayenne, and salt. Stir and fry. 7. Add the fried meat and juices. Stir. add 1/6 of the yoghurt, stir until well blended . 8. Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes. 9. Add water. Bring to the boil. Cover and cook on low for 2 hours (or until meat is tender.) Stir periodically. 10. When the meat is tender take off the lid, and boil away some of the liquid. 11. Sprinkle the garam masala and grind some black pepper over the meat before you serve and mix in.