Chef de haute cuisineTo hot oil add Masala, cook for a few
min then add meat and onions, stir and braise until brown
Add ginger and garlic, diced tomatoes, tomato puree, potatoes,
salt and pepper - water to cover.
DO NOT STIR
Reduce heat and cook very slowly until cooked.
NOTE!
At the time of adding ginger and garlic if available you can add
curry leaves, dunya leaves
Curry is always better if left to stand for a while
Serve
Serve on a bed of white rice (Basmati
if you can afford it) with sambles & Chutney
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2 kg Stewing beef - 12mm cubes
2 Onions sliced
2 Medium potatoes (cut in quarters)
3 Tb/sp Cooking Oil
2 t/sp Coconut or mustard seed oil
4 Tb/sp Preserved ginger ground with garlic and salt
2Tb/sp Durb's Masala
2 Diced tomatoes
1Tb/sp Thick tomato puree
Water to cover meat
Salt and pepper to taste