Ingredients
- hatxora, Citrus macroptera1/2
- beef, cut into cubes500 g
- onions, finely chopped2
- vegetable oil3 tbsp
- ginger-garlic paste2 tbsp
- cumin powder1 tsp
- coriander powder1 tsp
- turmeric powder1/2 tsp
- chile powder, adjust to taste1/2 tsp
- tomatoes, chopped2
- green Indian chiles, Indian; slit2
- bay leaves2
- cloves, whole4–5
- green cardamom pods, green4–5 pod
- cinnamon stick1
- salt, to taste
- fresh coriander leaves, fresh; for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the cloves, green cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Add the beef cubes and cook until they are browned on all sides.
Stir in the cumin powder, coriander powder, turmeric powder, and chili powder. Cook for a couple of minutes to toast the spices.
Add the hatxora, chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
Pour in enough water to cover the beef, season with salt, and bring to a boil.
Reduce the heat to low, cover the pan, and let the curry simmer for about 1.5–2 hours or until the beef is tender and the flavors meld.
Garnish with fresh coriander leaves and serve hot with steamed rice or naan.
