Bombay curry

Ingredients for 4 servings:

• 1 tbsp ghee or clarified butter
• 2 medium-sized onions, chopped
• 2 garlic cloves, crushed
• 2 chili peppers, green, pitted, chopped
• 1 tbsp ginger root, fresh, grated
• 1 ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tbsp coriander powder
• 1 ½ tsp chili powder
• 1 kg beef or lamb, cut into bite-sized pieces
• 1 tsp salt
• 1 can tomatoes, peeled, cut into pieces
• 210 ml coconut milk, unsweetened
• some coriander leaves, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

Curry without yogurt

Heat ghee or clarified butter in a saucepan. Sauté the onions over medium heat, stirring until translucent. Add the garlic, chili, ginger, turmeric, cumin, coriander, and chili powder, and sauté gently, stirring constantly, taking care not to burn the spices. Stir in the meat and brown over high heat until coated with the spices. Add the diced tomatoes, including their juice, and the salt, and stir. Simmer the curry over low heat, uncovered, for 1 to 1 1/2 hours, until the meat is tender. Pour in the coconut milk and simmer uncovered for a further 5 minutes, until the sauce thickens. Serve sprinkled with fresh coriander, if desired.