Ready 3 hours
Vegetable Oil 3 tbsp.
Onions, diced 2
Garlic, crushed 3 tbsp.
Fresh Ginger, crushed 2 tbsp.
Mild curry Powder ¼ cup
Whole Mustard seeds 2 tbsp.
Turmeric powder 1 tsp
Fresh Chilli minced to taste
Whole fenugreek seeds 1 tsp
Tomato Paste 2 tbsp.
Boneless Beef Brisket, fat trimmed 1.5 kg
Beef Stock /water 2 cups
Tinned, whole Peeled tomatoes 2 tins
Salt to taste
Heat a large, heavy based pot over medium heat. Add the oil. Once the oil is hot, add the onions and sauté until lightly browned.
Add the garlic, ginger, chilli, tomato paste and the spices. Sauté for a further 5 minutes.
Cut the Brisket into 2 cm chunks and add to the hot pot. sauté for 15 – 20 until the meat is browned.
Add the tomatoes and enough beef stock or water to cover the meat. Bring to a gentle simmer. Cook for 2 to 2 ½ hours, stirring occasionally, until the meat is very tender. Taste and correct the seasoning.
Serve with freshly cooked Rice and sambals.
Image: Gastro Senses