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Ingredients: 14 Ounce(s) tinned tomatoes 1 Teaspoon(s) plain flour 1 Tablespoon(s) ground tumeric 2 Teaspoon(s) ground cumin 1 Teaspoon(s) ground black pepper 2 ground cloves 1/2 Teaspoon(s) ground chilli 2 Clove(s) Crushed garlic (fresh) 1 Teaspoon(s) ground cardamon 2 Sliced onions 1 inch piece finely sliced fresh ginger 1 1/2 Pound(s) (chuck steak) cut into cubes beef 1 Tablespoon(s) vegetable oil Directions: Heat the oil and fry the beef cubes until well browned all over, removing them to a plate when they are done. Fry the onion in the same oil adding a a little more if necessary, add the garlic and ginger and fry for 2 minutes. Add all of the ground spices and cook slowly for a further minute, taking care not to let them burn, add flour and cook for 30 seconds. Add the tomatoes and bring slowly to the boil, stirring all the time. Put back the meat, cover with a lid and simmer very slowly until the meat is done - about 2 hours. Add a little water if it begins to dry out. HINT It can also bee cooked in a very low oven for about 3 hours. It can also be cooked in a slow cooker as it can be left for hours. Remember the cheap the cut of meat you use the longer it will take to tenderise.
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