Serves 4 Difficulty
For sauce: 2 Tablespoons vegetable oil or Ghee* 2 onions, chopped 2 teaspoons minced garlic 2 teaspoons miinced fresh ginger 14 oz can chopped tomatoes 1 teaspoon paprika 1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon chili powder 1/4 teaspoon ground cardamom 1 bay leaf Salt and fresh ground pepper to taste
2 Tablespoon vegetable oil or ghee 1 onion, chopped 2 garlic cloves, crushed 2 red bell peppers, thinly sliced 1 lb top sirloin, thinly sliced
For sauce: Melt the ghee or heat oil in a large skillet or wok. Add onions, garlic and ginger and saute over medium-high heat until onions begin to turn golden, about 5 minutes. Add remaining sauce ingredients and season to taste with salt and pepper. Bring to a boil then reduce heat to a simmer and cook for 20 minutes. When the sauce is cool enough to handle, transfer to a food processor and process until smooth. Heat the skillet or wok over medium-high heat and add oil or ghee. When melted or hot, add onion and garlic and stir-fry for about 5 minutes. Add red pepper and stir-fry for another 2-3 minutes. Add beef and stir-fry until it begins to brown. Add sauce and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Adjust seasoning and serve.