1 tablespoon canola or olive oil
1 onion, large, finely chopped
2 cloves garlic, finely chopped
500 g blade bone or oyster blade steak, trimmed and cut into cubes
2 teaspoons garam masala
3 fresh coriander roots, scraped and chopped
1 small red chilli, seeds removed and chopped
1 tablespoon tomato paste
1 medium eggplant, trimmed and cut into cubes
2 cups beef stock
3 tablespoons reduced fat yoghurt
2 tablespoons chopped coriander leaves
1. Heat oil in a saucepan and cook the onion and garlic over a
medium heat until soft but not brown.
2. Add the meat and brown on all sides, then add the garam masala,
coriander roots, chilli, tomato paste, eggplant and beef stock.
3. Cover and simmer for 45 minutes to 1 hour or until meat is tender. (Remember to use a low heat to
prevent the meat from becoming tough.)
4. Stir in the yoghurt and coriander and serve.
Notes: This dish is best eaten the day after it is made. Serve with rice and chapattis or roti (available
from larger supermarkets and Indian grocery stores) and for a special fruity touch, accompany with fresh
or canned lychees.
Make it happen.