Name: alu Gosht Kari
Ingredients: 1.5kg beef skirt steak; 1/4 cup oil; 1 tsp black mustard seeds; 1/2 tsp fenugreek seeds; 6 cloves garlic, crushed; 1 tblsp ginger, finely chopped; 3 medium onions, finely sliced; 1 1/2 tsp turmeric; 2 tblsp coriander; 1 tblsp cumin; 2 tsp chilli powder; 3 tsp salt; 2 tblsp vinegar; 2 tsp garam masala; 2 tblsp extra vinegar; 750g cubed potatoes; 2 tbls fresh coriander

alu Gosht Kari

Ingredients

1.5kg beef skirt steak
1/4 cup oil
1 tsp black mustard seeds
1/2 tsp fenugreek seeds
6 cloves garlic, crushed
1 tblsp ginger, finely chopped
3 medium onions, finely sliced
1 1/2 tsp turmeric
2 tblsp coriander
1 tblsp cumin
2 tsps chilli powder
3 tsps salt
2 tblsp vinegar
2 tsps garam masala
2 tblsp extra vinegar
750g cubed potatoes
2 tbls fresh coriander

Instructions

(Meat and Potato curry). Cut steak into cubes. Heat oil and fry mustard seeds till they burst. Add fenugreek, garlic, ginger and onion. Fry until onions are golden. Add turmeric and fry 1 minute. Add coriander, cumin and chilli. Stir well. Add salt and vinegar, and fry until liquid evaporates. Sprinkle in the garam masala and mix well. Add meat and turn till coated. Add extra vinegar if spices start to stick. Reduce heat, cover and simmer for 1.5-2 hours. Add cubed potatoes and cover. Cook for further 20-30 minutes or until potatoes are cooked. Garnish with fresh coriander.