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2 tablespoons ghee or vegetable oil
1 onion, chopped
1 teaspoon grated fresh ginger
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon garlic puree
1 tablespoon curry paste
1 cup (250ml) beef stock
salt and fresh ground black pepper
700g rib-eye steak, cut into small thin
slices
225g small okra, trimmed
425g canned chickpeas, drained
250g fresh young English spinach
2 teaspoons garam masala
2 teaspoons dried fenugreek leaves
4 naan breads, for serving
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Method:
In a small pan, heat 1 tablespoon ghee.
Add onion and ginger and cook until onion is soft, 2-3 minutes.
Add paprika and turmeric, cook for 1 minute, then stir in garlic
puree, curry paste, stock, salt and pepper. Bring to a boil then
simmer, uncovered, until liquid has been reduced to half, about 10
minutes. In a large frying pan or wok, heat remaining ghee.
Stir-fry beef and okra for about 2 minutes to seal the meat. Add
chickpeas, spinach and curry sauce and mix well. Cook gently
until spinach has wilted and chickpeas are heated through. Stir
in garam masala and fenugreek leaves. Divide between four warmed
serving dishes and eat with naan bread.
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