Ingredients:
500g beef, cubed
200g petits pois
500ml plain yoghurt
2 tomatoes, blanched, peeled and chopped
1 onion, chopped
2 garlic cloves, crushed
2 tbsp freshly-grated ginger
2 cloves
1/2 tsp ground cumin
1 tsp saffron, crumbled
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp hot chilli powder
1 tbsp coriander leaves, chopped
1 tbsp peanuts, chopped
oil for frying
Method:
Mix the beef with the yoghurt, season with salt, place in a bow, cover and set aside to marinate in the refrigerator over night.
The following day, drain the meat (reserve the marinade). Heat a little oil in a pan, add the meat and fry to brown for about 3 minutes. Remove the meat with a slotted spoon and set aside.
Add 2 tsp additional oil to the pan then stir in the onion, garlic and ginger and fry for about 5 minutes or until the onion is just coloured. Scatter over the cloves, allspice, cinnamon, chilli powder and cumin. Fry the mixture for 2 minutes, stirring constantly.
Add the tomatoes and the reserved marinade then stir in the reserved yoghurt marinade. Bring to a simmer and cook, stirring constantly, for 2 minutes. Now add the meat. Cover the pan and simmer gently for 10 minutes.
Stir in the petits pois, re-cover the pan and simmer for 5 minutes more.
Serve on a bed of rice, garnished with the chopped coriander and peanuts.
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