Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 062011

Serves 4 – 6
Preparation time  30 minutes
Cooking time   1½  hours

INGREDIENTS

  • 2lb [1kg] beef topside steak or other stewing steak,
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon ground coriander,
  • 1 teaspoon ground turmeric,
  • 1 teaspoon ground cumin,
  • 2 dried chillies,
  • 1 teaspoon garam masala
  • 5 fluid oz [150ml] orange juice
  • Pinch of salt

Cut beef into 1 inch [2cm] cubes.

Heat a non-stick saucepan and dry fry the chillies. Add the meat to brown, stirring constantly for 10–15 minutes, until brown on all sides.

Mix all remaining ingredients together in a bowl, and add to the meat mixture. Half cover the saucepan and cook over a gentle heat for one hour, then remove the lid completely and cook a further 30 minutes, taking care throughout to make sure that the meat mixture doesn’t catch on the bottom of the saucepan or dry out. If looking dry at any stage, add a sprinkling of water and cover the pan completely for a few minutes. Serve hot.