Bombay Curry

Ingredients for 4 servings:

• 1 tbsp ghee
• 2 m.-sized onion(s)
• 3 cloves garlic, crushed
• 3 chili peppers, green, chopped
• 1 tbsp ginger, freshly grated
• 2 tsp turmeric
• 2 tsp cumin, ground
• 1 tsp chili powder
• 1 tbsp coriander, ground
• 1 kg beef or lamb cut into 2 cm cubes
• 800 g tomatoes from the can, chunky
• 1 can coconut milk
• 2 tbsp unsalted peanuts for garnish
• 1 tsp salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat the ghee in a large pan. Sauté the onions over medium heat, stirring occasionally, until translucent. Add the garlic, chili, ginger, turmeric, cumin, coriander, and chili powder. Stir until just heated through. Add the meat and cook over high heat until coated, stirring occasionally. Stir in the salt and the undrained tomatoes. Cover and simmer for 1-1.5 hours, until the meat is tender. Stir in the coconut milk. Simmer uncovered for another 5 minutes, until the sauce thickens slightly. Serve garnished with peanuts.