Ingredients
- 1 lb boneless beef chunks or upto 2lbs bone in meat (use your discretion here)
- 2 roughly diced medium onions
- 1 heaped spoon crushed garlic
- 1 heaped spoon crushed ginger
- 1 – 2 tsp Handi red chilli powder
- ⅓ tsp Handi turmeric powder
- 1 ½ tsp Handi salt can adjust later
- 2 tomatoes finely diced
- 2 potatos halved lengthwise and cut horizontally into wedges
- ½ tsp Handi garam masala powder or black pepper
- handful of cilantro
- green chillies diced to taste
- a squeeze of lemon juice
Instructions
- Put the beef chunks, onion, garlic, ginger, Handi red chilli powder, and Handi salt into a pot with two cups of very hot water. Mix well.
- Cover the pot with a lid and bring the mixture to a boil, once it is boiling then bring it to a simmer and let it cook (covered) for 45 minutes to an hour or however long it takes for your beef to get tender. Instant Pot: Manual 20 minutes then quick release
- Once the beef is tender, then crank up the heat to evaporate the water and once the spice paste/masala starts to stick add a generous lug of oil and saute the masala until the oil rises above it’s surface.
- Then add the tomatoes and cook until the oil rises above the surface of the masala.
- Now add in your cup of water, the potato wedges and once again bring to a boil and simmer until the potatoes are tender.
- Next add more water if needed and the Handi garam masala, cook for two minutes and add seasoning.
- Switch off the stove and add some bright fresh cilantro and green chillies – you can leave these whole, slice them lengthwise or finely chop them. Add a squeeze of lemon juice and dig in with some chapati (flatbread) or naan.
