English meat curry

Lihacurry, or beef curry, is something that is never eaten in India because of its beef. The British have stretched the boundaries in food in an exemplary way. English meat curry is a great weekend treat.

Ingredients for four

600g beef entrecote 1 red onion 1 bell pepper 2 tbsp garlic ginger paste (or garlic and ginger) 2 tablespoons of garlic ginger paste (or garlic and ginger paste) 1 tbsp of garlic ginger paste 1 tbsp of garlic ginger paste (or garlic and ginger paste)1 tbsp tomato puree 2 tbsp red wine vinegar 1 tbsp brown sugar (or jaggery) 1-5 fresh chillies 2 tbsp cooking oil 1 tbsp butter

Dry spices

1-2 tbsp jeera 1-2 tbsp coriander 2 tsp garam masala 1 tsp dried chilli powder 1 tsp salt 1 tsp fenugreek seeds (butter and salt)

For finishing

unflavoured yoghurt fresh coriander

Peel and finely chop the onion. Pour into a tureen and add the onions per serving. Fry for a minute. Meanwhile, finely chop the meat. Add the meat to the kasari and season to taste. Fry the meat until it has a little water on the surface.

Then add the remaining ingredients, except the paprika. The chillies can be cut off the seeds and added to the paste. Add my tablespoon of water.

Jätä simmer the meat curry under the lid, gently simmering. After half an hour, chop the paprika. Simmer again in a low heat. Keep an eye on the meat curry to make sure it doesn’t dry out.

After half an hour, it should be ready. Pour the meat curry onto the serving dish and finish with yoghurt and chopped coriander.