Indian meat stew
Cardamom, ginger and garam masala, a trusted spice blend of Indian cuisine, make this lovingly stewed meat stew taste intoxicatingly good.
Ingredients · Servings 4
- 2 tablespoons oil
- 2 tablespoons butter
- 500 g beef tenderloin
- 1 onion
- 2 garlic cloves
- 1 tablespoon grated ginger
- 2 tl to the masala
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- 1 teaspoon sugar
- 1 can of canned cherry tomatoes (or 1 jar of crushed tomatoes)
- 2 dl water
- ½ meat stock cube
- 1 dl whipping cream
- chopped coriander
Method · 15 min
- Cut the meat into cubes, peel and slice the onion and garlic cloves. Peel and grate the ginger.
- Heat the oil and butter in a pan and brown the meat in batches over high heat. Set the meat aside. Reduce the heat (and add more fat if necessary) and add the onion and garlic, continue to fry for 5 minutes. Add the ginger, spices and sugar and continue to fry for a few more minutes.
- Add the meat to the pot, pour in the can of cherry tomatoes, water and stock cube and stir until smooth. Put the lid on and simmer on low heat for about 2 hours. Remove the lid and continue simmering for another 30 minutes.
- Finally, stir in the cream and finely chop the coriander.
