03 January 2013,21:08 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
60 minutes

Preparation Method :

  • Preheat the oven to 190°C / 375°F / Gas Mark 5.
  • The Curry Puree: Heat the ghee in a large frying pan or wok. Stir-fry the ginger-garlic for 1 minute.
  • Add the onion and stir-fry for about 2-3 minutes. Stir in the curry paste, tomato puree and fresh coriander with enough water. Simmer for about 5 minutes.
  • Heat the ghee in another large frying pan and stir-fry the curry puree for about 3-5 minutes. Add the cubes of beef with curry paste and stir-fry for about 5-7 minutes.
  • Transfer the meat and sauce to a heavy lidded casserole and bake in a preheated oven at least for 20-22 minutes.
  • Stir in the tomatoes, dried fenugreek, garam masala and salt to taste, with a little water if needed.
  • Cook at least for 10-15 minutes. If there is an excess of oil, spoon it off before serving. Garnish with chopped parsley.


  • 750 grams stewing beef, cubed
  • 250 grams tomatoes, chopped
  • 50 grams ghee
  • 2 tablespoons mild curry paste
  • 4 tablespoons dried fenugreek leaves
  • 1 tablespoon garam masala
  • Salt, to taste
  • 2 tablespoons chopped parsley, to garnish

Curry puree

  • 100 grams ghee
  • ½ onion, finely chopped
  • 1 tablespoon mild curry paste
  • 1 teaspoon tomato puree
  • 4-5 garlic cloves, finely chopped
  • 2 inch piece fresh root ginger, finely chopped
  • 1 tablespoon chopped fresh coriander

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