Meat Madras

1 lb braising steak - cubed
1/2 lb potatoes - cubed
1 medium onion - finely chopped
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
5 tablespoons corn oil
1 cinnamon stick
2 cloves
1 bayleaf
1/2 teaspoon turmeric powder
1 1/2 teaspoons chilli masala
1 teaspoon garam masala
1 tablespoon tomato purée
1 teaspoon salt
  1. Heat oil in pan (if non-stick use 3 tablespoons). Add cinnamon, cloves, bayleaf and onion, frying until onion is soft and golden.
  2. Add ginger, garlic, turmeric and chilli masala then immediately add tomato purée (mixed with a little water).
  3. Raise heat, then add meat, mixing thoroughly for approx. 2 minutes to seal.
  4. Add approx. 1 cup water to cover meat, cover with lid and simmer for approx. 45 minutes, or until meat is cooked (breaks with a spoon).
  5. Add potatoes (and more water if necessary), cooking for approx. 10 minutes. Add salt.
  6. Cook for further 5 minutes, or until potatoes are cooked ("fluffy"). Sauce should be thick and gooey.
  7. Add garam masala, mix and serve.