This dish showcases the use of dried spices to make a curry. Dried spices are popular in tropical Asian countries as they can be kept for a long whilst fresh spices don’t last as long in a hot climate.
• 1 kg skirt or chuck steak
• 1/4 cup ground coriander
• 6 tsp ground cumin
• 1 tsp brown mustard seeds
• 1/2 tsp cracked black peppercorns
• 1 tsp chilli powder
• 1 tsp ground turmeric
• 1 tsp salt
• 2 tsp crushed garlic
• 2 tsp grated fresh ginger
• 2-3 tsp white vinegar
• 1 tbsp oil or ghee
• 1 medium chopped onion
• 1/4 cup tomato paste
• 1 cup beef stock
1. Trim the excess fat and sinew from the meat, and cut into 2.5 cm cubes.
2. Place the coriander, cumin, mustard seeds, peppercorn, chilli powder, turmeric, salt, garlic and ginger in a small bowl. Stir to combine. Add the vinegar and mix to a smooth paste.
3. Heat the oil in a large pan, add the onion and cook over medium heat until just soft.
4. Add the spice paste and stir for 1 minute.
5. Add the meat and cook, stirring until it is coated with the spice paste.
6. Add tomato paste and stock.
7. Cover and simmer for 1.5 hours, or until the meat is tender.