-
Trim steak of
fat and gristle and cut into small cubes
-
Heat oil in a
large saucepan and fry the mustard seeds until they pop.
-
Add fenugreek
seeds, garlic, ginger and onion and fry over medium heat.
-
Stir
occasionally with a wooden spoon, until onions just begin to brown.
-
Add turmeric
and fry for a minute longer.
-
Add
coriander, cumin and chili powder and stir for a minute or so.
-
Then add salt
and vinegar and stir until liquid dries up.
-
Sprinkle in
the garam masala and mix well.
-
Add the cubed
meat, stirring so that all the pieces are coated with the spice mixture.
-
If there is
much of the spice sticking to the base of the pan, add the extra vinegar
and stir, scrapping as much as possible from the base of the pan.
-
Reduce heat,
cover with well-fitting lid and let meat and spice mixture simmer for 1
1/2 - 2 hours or until meat is tender.
-
Depending on
the type of meat used, it may be necessary to add a little water.
-
Add the cubed
potatoes, cover once more and cook for 20-25 minutes or until done.
-
Sprinkle with
fresh coriander leaves and serve hot with rice or Indian bread.