- 1.2kg chuck beef, sliced
- 1 Tbsp ghee
- 1 Tbsp garam masala
- 2 brown onions, finely diced
- 12 cloves garlic, minced
- 10cm piece ginger, cut into fine batons
- 24 curry leaves
- 2 long red chillies, seeded and finely diced
- 1 Tbsp fish sauce
- 500ml coconut milk
- 1L beef stock
- 1 cup green split peas, rinsed
1 Fry the beef in ghee in a large saucepan over a moderate heat for 5 minutes, until browned, then set aside.
2 Sauté the onion, garlic and ginger in the saucepan for 5 minutes, then stir in the garam masala, curry leaves and chillies. Pour in the fish sauce, coconut milk and stock, then return the beef. Simmer for 1½ hours, add the peas, then cook for a further 1 hour until the beef is tender.