Bombay Beef Curry

My brother-in-law and his daughter came for a visit from Sydney. This was one of the dishes I prepared for them. My husband's brother owns an Indian Restaurant and I've always known him to be a great cook. So - it was a bit daunting cooking something, which he is an expert of. But nonetheless, I had to try - result was not bad at all. He thought it was good. :-) And he did eat a fair amount - so may be it was really good. Anyway, why don't you give it a go...

Ingredients:

1 tbsp oil

2 medium onions, chopped

2 cloves garlic, crushed

2 green chillies, chopped

1 tbsp grated fresh ginger

1 1/2 tsps ground turmeric

1 tsp ground cumin

1 tbsp ground coriander

1/2 - 1 tsp chilli powder (depending on how spicy hot you want it to be)

1 kg beef (or you can use lamb, too), cut into bite-sized cubes

1 tsp salt

410 grams can crushed tomatoes

1 cup coconut milk

fresh coriander leaves or mint or unsalted cashew nuts or lemon slices, to garnish (I used mint and lemon slices as garnish)

1. Heat the oil in a large pan; add the onion and cook over medium hear, stirring, until just soft.

2. Add the garlic, green chilli, ginger, turmeric, cumin, coriander and chilli powder. Stir until just heater through.

3. Add the meat and cook, stirring, over high heat until the meat is well coated with the spice mixture and browned all over.

4. Stir in the salt and undrained tomatoes and simmer, covered for 1 to 1 1/2 hours, or until the meat is tender.

5. Add the coconut milt and stir; simmer, uncovered, for another 5 minutes or until the sauce has thickened slightly.

6. Serve garnished with coriander leaves or mint leaves or unsalted cashew nuts or lemon slices, if desired.