Slow cooked Steak Curry

Serves 4-6    
900 g Braising steak
1 large finely sliced white onion
250 grams fresh pureed tomatoes
3 chilies split lengthways
2 tablespoons grated garlic
2 tablespoons grated ginger
1 ½ teaspoons Kathmandu Masala
1 teaspoon salt
1 cinnamon stick
150 ml rapeseed oil for frying
Serves 8-10
2 kg Braising steak
2 large finely sliced white onions
500 grams fresh pureed tomatoes
5 chilies split lengthways
4 tablespoons grated garlic
4 tablespoons grated ginger
3 teaspoons Kathmandu Masala
2 teaspoon salt
2 cinnamon stick
250 ml rapeseed oil for frying

Heat the oven to 150°C/130°C fan, gas 2. Cut the steak into rough 1 inch cubes.  Bring a wok to high heat, add the sunflower oil and, once smoking, fry the chilies until they are black then discard them. Fry the steak in small batches in the chilli oil until 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, turmeric 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 burning.

Continue cooking the onion and the spices until they start sticking to the bottom of the pan then add the tomato purée and cinnamon stick, stirring the sauce to lift any bits still stuck. Cook the mixture until the oil and tomato separate.  If the sauce starts to stick again, that’s fine, just stir to prevent it burning. When the curry is a lovely dark brown add the steak and mix well, turn into an ovenproof casserole add more salt if needed and if it’s too dry add a little water.  Cover the casserole and bake in the oven for 3 to 4 hours checking periodically to make sure it isn’t drying out.  Before serving check once more for salt.

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.

fresh tomato
Kathmandu masala
beef    Make ahead
Gluten free
Dairy free
Nut free
cinnamon stick