Slow Steak Curry

Slow Steak Curry

Serves 4-6

900g Braising steak
1 large finely sliced white onion
250g fresh tomatoes
3 whole dried chillies
20g garlic
20g ginger
2 teaspoons Kathmandu Masala
1 teaspoon salt
1 cinnamon stick
500ml stock or water
150ml rapeseed oil or vegetable oil

Preparation
Cut the steak into rough 1 inch cubes
Peel and finely slice the onion from root end to tip
roughly chop the tomatoes into 1-2 cm cubes
Finely grate or puree the ginger and garlic

Heat the oven to 150°C/130°C fan, gas 2.

Heat the oil in a hob safe casserole dish until it is shimmering but not quite smoking add the chilies until and fry until they are dark brown. Add the diced steak in small batches and fry in the chilli oil until it is well browned on all sides remove from the pan and set aside, repeating until you have used all the steak. Using the same pan add the sliced onion, ginger, garlic, Kathmandu Masala and salt. Stir-fry until the onion starts to brown slightly. Add half a glass of water to lift the meat juices from the bottom of the pan and prevent the onion from burning. Continue cooking the onion and the spices until they start sticking to the bottom of the pan, add the tomatoes and cinnamon stick, stirring the sauce to lift any bits that stick. Cook the mixture until the oil and tomato separate. If the sauce starts to stick again, try not to add water at this stage, turn the heat down a little and keep stirring. When the tomatoes turn a lovely medium brown add the steak and mix to make sure the meat is well covered in the sauce, add the stock or water and stir well, taste the gravy adding salt and black pepper if needed. Cover the casserole and bake in the oven for 3 to 4 hours checking periodically to make sure the sauce isn’t drying out, if it looks dry add half a cup of water. Before serving check once more for salt.

Gluten Free, Nut Free, Dairy Free

Notes
• Serve with dhido (a thick type of polenta, perfect for mopping up juices), roti or rice.
• For a bit of fusion try this with jacket potatoes, greens and sour cream.
• This is a perfect winter make ahead dish as it is even better next day.