Beef in finely seasoned yogurt sauce

Ingredients for 4 servings:

• 450 g beef, roughly diced
• 150 g yogurt
• 3 cm ginger, fresh, finely chopped
• 3 cloves garlic, finely chopped
• 1 tsp chili powder
• 1 tsp ground turmeric
• 2 tsp Indian spice mix (Garam Masala)
• 1 tsp salt
• 2 cardamom, whole
• 1 tsp cumin
• 50 g ground almonds
• 1 tbsp poppy seeds
• 1 tbsp sesame seeds
• 1 tbsp desiccated coconut
• 2 onions, finely sliced
• Oil, for frying
• 1 chili pepper(s), finely sliced, for garnishing
• Coriander leaves, chopped, for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

A dish with Indian spices, a bit more elaborate but very tasty!

Mix the yogurt with the ginger, garlic, chili powder, turmeric, salt, and garam masala. Add the meat, mix everything well, and set aside. Open the cardamom pods and remove the seeds. Dry roast them in a pan with the cumin, almonds, poppy seeds, sesame seeds, and desiccated coconut until the spices begin to crackle. Grind finely in a coffee grinder or similar and add to the meat. Marinate for about 3 hours. Sauté the onions in a little oil and remove from the pan. Sauté the meat in the remaining oil, then add the onions and about 300ml of water. Mix everything well and simmer gently over low heat for half an hour, stirring occasionally. Sprinkle with chili strips and coriander leaves and serve. We always serve this with ‘Anna’s Pan Naan’; the recipe is in my profile. Of course, any other white bread, or simply rice, will also taste good.