2 Tbsp olive oil
Aromatics: 1 cinnamon stick, 2 bay leaves, ½ tsp fennel seeds
1 medium onion, finely chopped
2 cloves garlic, finely minced
1Tbsp fresh ginger, minced
2 green chilies, sliced lengthwise
1 tsp fresh thyme
5 curry leaves
2 Tbsp medium curry powder
1 tsp ground coriander
1 tsp ground cumin
400g beef fillet, cubed
250 ml tomato puree
250g chickpeas, cooked
Fresh coriander, chopped
Salt to taste
Prepare a Weber for Direct cooking over Medium heat. And fit a GBS wok
Add oil to the wok, once heated up add aromatics and onion. Cook, stirring occasionally, until translucent: about 5 mins.
Add garlic, ginger, chillies, thyme and curry leaves. Cook, stirring, for 1 min.
Add curry powder, coriander and cumin powders. Cook for 1 min.
Add meat to the wok and cook, stirring, until all spices have combined.
Add tomato puree, some chopped coriander, salt to taste.
Allow to cook gently for about 15-20 mins. Lastly, add chickpeas, allow to cook through for 5 mins.
Garnish with coriander sprigs. Serve with basmati rice, roti and sambals.