- Ghee 55 g (2 oz)
- Cinnamon stick 5-cm (
- Heat ghee in a wok and fry cinnamon, cardamom pods, cloves and curry leaves for a few minutes. Add garlic, shallots and ginger.
- Add the chilli paste, coriander, cumin and fennel and stir-fry until fragrant.
- Add the beef and water. Stir well and simmer for 30 minutes until the beef is tender and the sauce thickens.
- Add the tamarind juice, salt