cutting board, knife, garlic press (optional), nonstick pan
- ⅓ red onion
- cutting board
Slice red onion
- 1 cloves garlic
- ⅓ clove ginger
- garlic press (optional)
Peel and dice garlic and ginger finely.
- ⅓ tbsp ghee
- nonstick pan
Heat up ghee in a pan.
Fry onions until softening.
Reduce heat to medium and add ginger and garlic. Do not burn garlic as it would taste bitter. Stew for 1-2 minutes.
- 133⅓ g ground beef
Add ground beef, mix and cook about 5min on medium heat till changing color.
- ⅓ carrot (grated)
Add a handful of grated carrots, mix an simmer for 2-3 minutes.
- ⅛ tbsp ground turmeric
- ⅓ tsp cayenne pepper
- ⅓ tsp salt
- ⅔ tbsp garam masala ( refer to my recipe for garam masala)
Add garam masala, turmeric, cayenne pepper and salt. Mix gently and allow spices to blend into the meat.
- 133⅓ ml tomato purée (passata)
- 133⅓ ml water
- ⅔ bay leaves
Add 400g diced or blended canned tomatoes, 2 bay leaves and 400ml water. Mix well and cook for further 15min.