3 small white onions, sliced medium-sized
3 garlic cloves, crushed and cut in half
one and a half teaspoons garam masala
a teaspoon of dried chillies
one and a half teaspoons of cumin seeds
a tin of plum tomatoes- use blended fresh tomatoes for a more concentrated paste
beef chunks
lamb chunks
rapesed oil
red wine- deep, rich ones work best
*worcester sauce/balsamic vinegar - not mandatory but it adds that little je ne sais quoi
In one pan and one pot, heat generous drizzles of rapeseed oil until they run around the pan/pot quickly. Use the a medium-high heat on the hob.
In the pan add the sliced onions and garlic, and in the other add the meat. Turn both hobs down to medium at most. You want to brown/ sear the meat, whilst softening the onions. When the meat is completely browned (you can see no pink), and the onions have reduced in size by at least double, it's done.
In the onion pan, push the onions to the sides and drop in the cumin seeds. Leave the cumin seeds to toast for about half a minute, and then stir into the onions. Repeat again with the garam masala, then again with the chillies.
Add the tomatoes (and worcester/balsamic) to the meat along with a generous glass of the wine. For the chef. I mean the meat. No definitely the chef. You can blend the tomatoes before you add to the meat, but you get a more watery outcome at the end, so if you throw them in whole, they'll break up naturally into juicy chunks.
When the onions have fully absorbed the spices and are nice and golden-brown, add to the the tomatoey meat pot. Cover the pot and leave to simmer until the meat is nice and tender (30 minutes- 2 hours depending on how you like it and how big the chunks are). If you have a concentrated sauce, add a knob of butter a few minutes before serving to smoothen the sauce and give a more creamy, delicate flavour.
Serve with rice or a big hunk of foccacia.
All of the recipe can be varied to be adapted to your ingredients. I used beef and lamb because they were reduced from £5.60 to 50p...Obviously not boasting or anything.
3 garlic cloves, crushed and cut in half
one and a half teaspoons garam masala
a teaspoon of dried chillies
one and a half teaspoons of cumin seeds
a tin of plum tomatoes- use blended fresh tomatoes for a more concentrated paste
beef chunks
lamb chunks
rapesed oil
red wine- deep, rich ones work best
*worcester sauce/balsamic vinegar - not mandatory but it adds that little je ne sais quoi
In one pan and one pot, heat generous drizzles of rapeseed oil until they run around the pan/pot quickly. Use the a medium-high heat on the hob.
In the pan add the sliced onions and garlic, and in the other add the meat. Turn both hobs down to medium at most. You want to brown/ sear the meat, whilst softening the onions. When the meat is completely browned (you can see no pink), and the onions have reduced in size by at least double, it's done.
In the onion pan, push the onions to the sides and drop in the cumin seeds. Leave the cumin seeds to toast for about half a minute, and then stir into the onions. Repeat again with the garam masala, then again with the chillies.
Add the tomatoes (and worcester/balsamic) to the meat along with a generous glass of the wine. For the chef. I mean the meat. No definitely the chef. You can blend the tomatoes before you add to the meat, but you get a more watery outcome at the end, so if you throw them in whole, they'll break up naturally into juicy chunks.
When the onions have fully absorbed the spices and are nice and golden-brown, add to the the tomatoey meat pot. Cover the pot and leave to simmer until the meat is nice and tender (30 minutes- 2 hours depending on how you like it and how big the chunks are). If you have a concentrated sauce, add a knob of butter a few minutes before serving to smoothen the sauce and give a more creamy, delicate flavour.
Serve with rice or a big hunk of foccacia.
All of the recipe can be varied to be adapted to your ingredients. I used beef and lamb because they were reduced from £5.60 to 50p...Obviously not boasting or anything.
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