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[Meat and Offal]
1 tablespoon oil
675g/1˝lb chuck
steak, cut into 5cm/2in cubes
2 onions, sliced
2.5cm/1in piece fresh root ginger,
peeled and finely chopped
2 cloves of garlic, crushed
1 teaspoon ground cardamom
˝ teaspoon ground cloves
˝ teaspoon ground chilli
1 teaspoon freshly ground black
pepper
2 teaspoons ground cumin
1 tablespoon ground coriander
˝ teaspoon ground turmeric
1 teaspoon plain flour
1 x 400g/14oz can of tomatoes
salt and freshly ground black
pepper
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Heat the oil and fry the beef
cubes, a few at a time, until they are well browned, transferring them to a
plate as they are cooked.
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Fry the onion in the same oil
(adding a little more if necessary), add the ginger and garlic and cook for
2 minutes.
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Add all the ground spices and
cook slowly for 1 minute, taking care not to let them burn. Add the flour
and cook for 30 seconds.
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Add the tomatoes and bring
slowly to the boil, stirring continuously.
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Put the meat back in, cover
and simmer very slowly until the meat is tender (about 2 hours). Add a
little water if it begins to dry out. It can also be cooked in a very low
oven for 3 hours.
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