Beef Currry with Yogurt

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  • Ghee
    - 50 ml
  • Chuck steak,trimmed of excess fat ad cut in to cubes
    - 900 g
  • Green chilles
    - 2
  • Onions(Medium Size chopped)
    - 2
  • Tomatoes
    - 225 g
  • Garam masala
    - 2 teaspoon
  • Ground ginger
    - 1 teaspoon
  • Cayenne pepper
    - 1/2 teaspoon
  • Salt
    - To taste
  • Ground pepper
    - To taste
  • Natural yogurt
    - 300 ml


  1. Heat the ghee in a heavy flame-proof casserole.
  2. Add the beef in batches and fry over high heat until well browned on all sides.
  3. Remove with a slotted spoon and drain on absorbent kitchen paper.
  4. Meanwhile,discard the ends of chillies and slice them in half lengthways.
  5. Scoop out the seeds.
  6. Chop the flesh finely,adding as many seeds as you like-the more you add,the hotter the curry.
  7. Add onions and chillies to the residual ghee,lower the heat and fry gently for 10 minutes.
  8. Add the tomatoes,increase the heat and fry,stirring,for 5 minutes.
  9. Add the spices,with salt and pepper to taste,and fry for1-2 minutes,stirring.
  10. Return the beef to the casserole and mix well.
  11. Reserve about 60 ml of the yogurt.
  12. Add the remaining to the beef,15 ml at a time.
  13. Cook each addition over high heat,stirring constantly,until the yogurt is absorbed.
  14. When all the yogurt has been added,put a double thickness of foil over the top of the casserole,then seal tightly with the lid.
  15. Bake in the oven at 170 c mark 3 for 1 1/2 hours,without lifting the lid.
  16. Serve hot in a warmed serving dish.

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