- 1kg beef fillet, sliced into medallions or shin, cubed
- 1 onion, sliced thinly
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 tablespoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon red chilli powder
- 2 teaspoons garam masala
- 5 whole green cardamom pods
- 2 tablespoons ghee
- 500ml beef stock
- 4 fresh bay leaves, or ½ a dry one
- 1 spoon cornflour
- 1 teaspoon salt
- 15g ginger matchsticks, to serve
1 Firstly, sear the meat in a hot pan, then either remove and reserve if using beef fillet. If using the shin, add the onions, ginger, garlic and spices and sweat them down nicely in the ghee.
2 Add the beef stock and bay leaves and simmer down until the beef stock has reduced. Then add the spoon of cornflour. Once the sauce thickens, check for seasoning – it should be nicely umami and spicy on the tongue.
3 If you’re using the fillet, it’s time to reintroduce it to its saucy friend again. If not, allow the shin to relax sitting in the sauce for about 3-4 hours until meltingly tender.
4 This would be traditionally served with freshly baked and piping hot naan bread with the ginger matchsticks popped on the curry just before serving.
Recipe credit: Kinara Kitchen
Photography credit: Harry Weir, assisted by Brian Clarke
Tips: We use beef tenderloin here but the recipe works well with shin too. If going all out, sear the meat first and then add it to the finished sauce at the end so as to keep it juicy as fillet can dry out easily. If using the shin, gently simmer in the sauce as it cooks slowly for about 3-4 hours on a low heat.
Tip: Cornflour can be a bit temperamental and doesn’t like being boiled, so resist the temptation.