Bombay Curry

Summary

Ingredients

• 1 tablespoon ghee or clarified butter
• 2 medium onion (s), chopped
• 2 clove (s) garlic, crushed
• 2 chilli pepper (s), green, pitted, chopped
• 1 tablespoon ginger, fresh, grated
• 1 ½ teaspoon turmeric, ground
• 1 teaspoon ground cumin
• 1 tablespoon coriander, ground
• 1 ½ teaspoon chili powder
• 1 kg beef or lamb, cut into bite-sized pieces
• 1 teaspoon salt
• 410 g canned tomato (s), cut into pieces
• 210 ml coconut milk, unsweetened
• some coriander green, for garnish

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Instructions

1. Heat 1 tablespoon ghee or clarified butter in a saucepan over medium heat.
2. Add the chopped onions and stir for 3–4 minutes until translucent.
3. Add the crushed garlic, green chilli, fresh ginger, turmeric, ground cumin, ground coriander, and chili powder. Stir gently for 1–2 minutes, being careful not to burn the spices.
4. Add the beef or lamb pieces and stir over medium-high heat for 5–7 minutes until browned and coated with spices.
5. Stir in the canned tomatoes with their liquid and 1 teaspoon salt.
6. Cover the pot, reduce heat to low, and simmer for 1 hour 40 minutes until the meat is very tender.
7. Pour in the coconut milk and stir well. Simmer uncovered over medium heat for 5 minutes until the sauce thickens.
8. Serve hot, sprinkled with fresh coriander.