Ingredients

900g (2 lb) braising steak cut into bite-sized pieces
A little plain flour
5 tablespoons (75ml) vegetable oil
1 medium onion, finely sliced
4 green cardamom pods
2 bay leaves
1 whole clove of garlic
Water
2 teaspoons (10ml) curry powder
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) mustard powder
1 small onion, finely chopped
4 cloves crushed garlic
5cm (2 inches) of grated ginger root
1 finely chopped green chilli
1 cup of garam masala gravy (mix 2 tablespoon of garam masala paste with a cup of water to make the gravy)
4 tablespoons (60ml) finely chopped fresh coriander
1 tablespoon (15ml) roughly chopped fresh coriander

Methods/steps

1. Heat the oil in a pan over a medium heat
2. Roll the beef in a little plain flour
3. Fry the beef in small batches at a time until it is brown
4. Put the beef, sliced onion, cardamom pods, bay leaves and whole garlic clove in a casserole dish, cover with water, put the casserole lid on and cook for 2 hours at 200C (390F)
5. Make a paste of the curry powder, mustard powder and chilli powder with a little water
6. Fry the chopped onion until translucent in the vegetable oil then add the crushed garlic, grated ginger and green chilli and stir fry on medium for a further 5 minutes
7. Add the curry powder, mustard powder and chilli powder paste and stir in and fry for a further 30 seconds
8. Add the cooked beef from the casserole to the pan
9. Add the garam masala gravy and simmer for 5 minutes or until the beef is hot again, stirring occasionally
10. If needed, add some juice from the casserole to prevent the curry becoming too thick or dry
11. Now add the finely chopped fresh coriander and cook for a further minute
12. Serve on rice and garnish with with the roughly chopped fresh coriander

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