Beef Jalfrazi

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Ingredients

Serves 2

1Lb Fillet Steak finely sliced
1 Tin chopped tomatoes
One onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Teaspoon smoked paprika Powder
8 Cayenne Chillies, deseeded and sliced lengthways in half
8 Cloves Sliced Garlic
3 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
1 tablespoon cumin seeds
Seeds from 6 green cardamom pods
1 green pepper, deseeded and chopped
Buy a complete set of curry spices - click here

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.

Method

Make a paste of the curry powder, paprika and chilli powder with a little water. Heat the frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds. Add the oil and fry the onion until translucent in the veg oil then add the garlic, ginger and chilli, green pepper and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the meat pieces and seal well on all sides. Add the chopped tomatoes and simmer for 20 minutes or until the meat is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

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