Indian steak marinade

Ingredients for 4 servings:

• 60 ml tomato paste
• 80 ml natural yogurt
• 100 ml soy sauce
• 1 onion(s)
• 2 garlic cloves
• 50 g ginger
• 2 tbsp jam, to taste
• 1 lemon(s), juice
• 2 tbsp cumin
• ½ tsp fenugreek
• 1 tsp coriander seeds
• 1 tsp cardamom pod(s)
• 1 tsp sweet paprika powder
• 1 chili pepper(s)
• 2 stalks of lemongrass

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

The marinade is enough for about 4 rump steaks of 150 g each or 600 g chicken schnitzel.

The marinade is enough for 4 150g sirloin steaks or 600g chicken schnitzel. Peel the garlic and onions, skin the ginger, and chop everything very finely with a knife. Briefly dry roast the cumin, fenugreek, coriander seeds, and cardamom pods in a hot pan for about 20 seconds. As soon as the spices start to smell, remove from the heat immediately. Crush in a mortar. Add the paprika. Mix the tomato paste, yogurt, and soy sauce in a bowl. Finely chop the chili pepper (you should get about 1 teaspoon), grate the bottom end of the lemongrass, add both, and blend briefly with a hand blender. Squeeze the lemon, stir the juice and jam into the yogurt mixture. Brush the steaks thickly with the marinade or toss them in it. Let the meat chill for at least 12 hours before grilling. Approx. 126 kcal per serving.