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Hot beef chilly curry

Item required
1 lump of tamarind pulp, the size of a
walnut
60 g ghee
2 medium onions, sliced
2 cloves garlic, crushed
2 or 3 green chillies, chopped and seeds
removed
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 teaspoons chilli powder
1 teaspoon ground ginger
500 g lean meat, cut into 2 cm cubes
2/3 cup (150 ml) warm water

1 Soak the tamarind in 2 tablespoons water.
2 Heat the ghee and saute the onions and garlic until lightly browned. Lower heat and add the green chillies, cumin, turmeric, chilli powder and ginger. Cover and cook for
minutes.
3 Add the meat, cover, cook for 10 minutes.
4 Add warm water and simmer 1 hour or until the meat is tender.
5 Squeeze the tamarind and strain the juice. Add this juice to the curry and cook a further 5 to 6 minutes or until the gravy is thick.
SERVES 4

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