Ingredient List:

500 grams beef, cut into small bite sized pieces

1 can/400 grams butter beans

1 large onion, finely sliced

2 tablespoons oil

1 cinnamon stick

1 cardamom pod

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground fennel

1 teaspoon ground turmeric

1 teaspoon chili powder

1 teaspoon chilli flakes

2 teaspoons garlic, finely grated

1 teaspoon ginger, finely grated

1 tablespoon yoghurt

1 teaspoon salt

200 grams tomatoes

10 grams coriander, finely chopped

1 to 1 1/2 cups of water

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Method:

Step 1: Marinate meat in all the ground spices, ginger, garlic, salt, tomatoes and yoghurt. Cover and refrigerate for at least 2 hours but for best results, marinate over night.
Step 2: In a medium sized pot, add oil and place on a medium heat. 

Step 3: Add onions and whole spices and sauté onions till golden brown.

Step 4: Add marinated meat with 1/2 cup of water. Cover with a lid and cook for 30 minutes or until the meat is soft.

Step 5: If the curry gets too thick before the meat is soft, add another half a cup of water. 

Step 6: Add beans, fresh coriander and another 1/2 cup of water and cook for 10 to 15 minutes.

Step 7: Check seasoning and serve hot.

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Tip: For some extra flavour, squeeze over some fresh lemon juice just before serving.

Serve with fragrant basmati rice, roti or naan.

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