Average Rating  ? No. of Servings   8 Approximate Cost   $74.26 Comments: Needs long slow cooking so best begin early in the day or even make the day before   Ingredients: 1.20 kg diced   beef stew meat   0.25 c   vegetable oil   2.00 g   Black Mustard Seeds   2.00 g   fenugreek seeds   30.00 g   garlic (crushed)   15.00 g   ginger crushed   300.00 g sliced   brown onion (ea)   3.00 g   turmeric    12.00 g ground   coriander   6.00 g ground   cumin   3.00 g   salt   60.00 ml   Apple Cider Vinegar   4.00 g   garam masala   600.00 g peeled and diced   potatoes (waxy)   0.10 bn   coriander (fresh bunch)   Optional Ingredients: 0.00 tsp   chilli powder Add to shopping list

Directions: Trim meat of fat and gristle and dice. Heat oil in a large saucepan and fry mustard seeds until they pop. Add fenugreek, garlic, ginger and onion and fry over medium heat stirring occasionally until onion just begins to brown. Add turmeric and fry a minute or so. Add ground coriander, cumin and chilli powder and stir for a minute or two. Add salt and half of the vinegar and stir until the liquid dries up. Mix garam marsala in and mix well. Add cubed meat, stirring until all the pieces are coated. If there is much of the spice mixture sticking to the bottom of the pan, add extra vinegar and stir, scraping as much from the bottom as possible. Reduce heat, cover with well fitting lid, and let meat and spice mixture simmer until meat is tender (may be up to 3 hours if a large quantity) Add a little water if it needs it during cooking. If using cubed potatoes, cover and cook a further 20-25 minutes until potatoes are cooked. This will take longer if a large quantity is being made. Spronkle with chopped fresh coriander to serve.