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.