Vegetable or cooking oil for frying
1 medium-sized onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp spoon salt
2 tsp spoons ground ginger
3/4 kg minced beef
1 tbsp garam masala or curry powder
1/2 tsp spoon chilli powder
6 tomatoes, skinned, seeded and chopped
2 tbsp tomato puree
150 - 300 ml (1/4 - 1/2 pint) beef stock
2 x 141 g (5 oz) cartons natural unsweetened yogurt
Heat 2 spoons of oil in a large frying pan. Add the onion, garlic and ginger and fry until golden. Stir in the minced beef, garam masala or curry powder and chilli powder and fry until the meat is browned, stirring constantly. Add the tomatoes, tomato puree, 150 ml (1/4 pint) (1/4 pint) of the stock and half the yogurt and mix well. Cover and simmer gently for about 30 minutes or until the beef is cooked, adding more stock if the mixture becomes dry. Taste for seasoning, stir in the remaining yogurt and transfer to a hot serving platter.
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