👨‍🍳 Instruktioner

1. 1

   Pat the beef cubes dry with paper towels and season with salt and pepper.

   💡 Proffstips: Drying the beef helps it to brown better.
2. 2

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.

   ⏱️ 10-15 minutes
3. 3

   Reduce heat to medium. Add chopped onions to the pot and sauté until softened and translucent, about 8-10 minutes.

   ⏱️ 10 minutes

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
4. 4

   Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Stir in the coriander powder, cumin powder, turmeric powder, and chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.

   ⏱️ 1 minute
6. 6

   Add the crushed tomatoes and tomato paste. Stir well to combine with the spice mixture. Bring to a simmer.

   💡 Proffstips: Using tomato paste adds depth of flavor.
7. 7

   Return the browned beef to the pot. Add the curry leaves, thyme sprigs, and bay leaf. Pour in the water or beef broth. Season with salt and pepper to taste.

8. 8

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours, or until the beef is very tender and the sauce has thickened.

   ⏱️ 2 hours

   💡 Proffstips: Stir occasionally to prevent sticking. The longer it simmers, the more tender the beef will become.
9. 9

   Remove the thyme sprigs and bay leaf before serving. Adjust seasoning if necessary.

   💡 Proffstips: Taste and add more salt or pepper as needed.
10. 10

    Garnish with fresh chopped coriander and serve hot with rice or roti.

    💡 Proffstips: A dollop of plain yogurt or a side of pickled chilies can complement the dish.