Yield: 4 servings
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground coriander|
|1 teaspoon||Dry fenugreek leaves|
|4 \N||8 oz pieces meat steak, rump, lamb etc|
|½ pint||Red wine|
|1 large||Onion; chopped|
|4 \N||Cloves garlic; chopped|
|\N \N||2\" piece ginger; chopped|
|1 teaspoon||Chili powder|
|1 teaspoon||Poppy seeds|
|1 teaspoon||Garam masala|
|2 tablespoons||Ground almonds|
|20 \N||Whole almonds|
|1 tablespoon||Tomato paste|
|\N \N||Salt to taste|
SPICE MIX 1
SPICE MIX 2
1. Beat the steak into thin pieces less than ¼" thick with a wooden meat hammer. Place the meat in a flat bowl, cover with wine and marinate overnight.
2. Fry the onion, garlic, and ginger in some oil until golden. Cool then puree in blender until smooth.
3. Fry the puree in the remaining oil and, when simmering, add Spice Mix 1. Fry on high for about 5 minutes, and keep stirring. Mix in the ground and whole almonds, the tomato paste and a little water if it is too dry.
4. Combine the meat, wine marinade and puree mixture in a shallow casserole dish, making sure the meat is well covered. Add salt to taste and cook for 35 to 40 minutes in a preheated 375F oven.
5. Meanwhile, soak Spice Mix 2 in water. After 35 to 40 minutes, add to the casserole and stir well. Cook for a further 20 minutes. If at any stage it looks too dry, add a little water.
Submitted By DIANE LAZARUS On 10-12-94