beef shatkora

• Heat a small pan over medium heat. Add the cumin and coriander seeds and toss gently until the seeds start to colour and become aromatic. Remove from the heat, allow to cool, then grind to a fine powder.
• Core, then remove the seeds and pulp from the tomatoes. Blend to a puree with as little water as possible. Set aside.
• Juice the shatkora, then, using a sharp knife or vegetable peeler, cut off about one-quarter of the outside skin. Remove all the white pith to leave behind only the zest. Cut the zest into thin strips. Set aside with the juice.

to cook

• Heat the mustard oil in a wide pan over medium heat. Add the cloves, green and black cardamom pods, cassia, bay leaves and black peppercorns. Stir and allow them to sizzle for a few seconds.
• Reduce the heat to low, add the onions and sprinkle with the salt. Cook gently for about 20 minutes, stirring occasionally, until they are soft and light brown in colour.
• Add the garlic and ginger, then cook for three minutes or until the raw garlic smell has gone.
• Add the turmeric, chilli powder, ground cumin and coriander. Fry for one minute, stirring well.
• Increase the heat to medium, then add the beef. Cook, stirring frequently, for ten minutes or until the beef is evenly coloured.
• Add the pureed tomatoes and the ghee. Mix well and cook for a further three minutes. Add the water and stir until well combined.
• Once the curry starts to bubble, reduce the heat to low, cover, and simmer for 2 hours, or until the beef is almost tender. Stir occasionally.
• After the curry has been cooking for 2 hours, add the shatkora zest and juice. Mix well, raise the heat to medium and cook, uncovered, for another 30 minutes, stirring occasionally, until the beef is tender and the gravy has reduced and thickened around the beef.

to serve

• Remove from the heat, add the garam masala and stir gently. Sprinkle with the coriander leaves, then serve.