This is a classic South Asian recipe as interpreted by Azam Khan of the Spice Shack Eatery in Duncan, BC. This recipe came from his father's village in Pakistan and is probably hundreds of years old.
- 1 medium onion, sliced
- ¼ cup vegetable oil
- 2 tbsp. chopped garlic
- 1 tbsp. chopped fresh ginger
- 1 small can diced tomatoes
- 1 tsp. salt
- 1/2 tsp. turmeric
- 1 tsp. cayenne pepper, or to taste
- ½ tsp. black pepper
- 1 tsp. each whole coriander and cumin seed, toasted in a dry fry pan and then crushed or ground
- 2 green cardamom pods, crushed
- 1 cinnamon stick
- 2 bay leaves
- ¼ tsp. each of nutmeg and mace
- 1 potato, peeled and diced into ½ inch cubes
- 1 pound stewing beef, cut into bite-sized cubes
Heat a large frypan on medium heat and add the oil. When the oil is hot, add the onions and fry, stirring until they brown. Then add the chopped garlic and ginger and stir just until the garlic and ginger start to release their oils. Don't let the mixture burn!
While the onions are browning, take a bowl and into it put the tomatoes, salt, turmeric, cayenne, cumin, black pepper, coriander, cardamom pod, cinnamon, bay leaves, nutmeg and mace.
When the onion, garlic and ginger mixture is ready, add in the bowl of tomatoes and spices, as well as the potatoes. Stir together, then add the beef and bring to a boil. Reduce heat to a simmer, cover and cook until the beef and potatoes are tender. Stir occasionally, and check to see if you need to add some water to keep the mixture moist. Serve over basmati rice or naan bread.