Beef Steak Pot

This hearty meal is just the thing for a cold winter’s night.
Serves: 4 – 6
Preparation: 10 min
Cooking: 40 min

    45 ml (3 T) oil
    2 onions, sliced
    2 cm of ginger, grated
    8 garlic cloves, chopped
    1 cinnamon stick
    4 green chillies, chopped
    2 cardamom pods
    2 cloves
    1 kg beef frying steaks (or similar)
    400 g tin chopped tomatoes
    15 ml (1T) medium curry powder
    5 ml (1 t) ground coriander
    handful of coriander leaves
    salt and pepper

1. Heat the oil in a saucepan over medium heat. Add the onions and brown thoroughly. Spoon in the ginger and garlic, quickly followed by the cinnamon stick, chillies, cardamom and cloves. Add 100 ml of cold water and cook for 2 minutes, stirring continuously, allowing the flavours to combine.

2. Season the beef with salt and pepper. Turn the heat up high, then add the meat to the pan, coating the meat in the spices. Cover and cook over a low heat for 15 minutes.

3. Add the tomatoes, curry powder and coriander along with 500 ml (2 c) of water. Season with salt, stir, then cover and cook for another 15 minutes over a very low heat. Sprinkle with coriander leaves.