750 g/1 1/2 lb rump steak
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
thin slices peeled garlic
thin slices fresh ginger
3 tablespoons ghee or oil
sprig of fresh curry leaves or 10 dried curry leaves
1/4 teaspoon dried fenugreek seeds
2 medium onions, finely chopped
2 teaspoons finely chopped garlic
1 teaspoon finely grated ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground fennel
1/2 teaspoon ground aromatic ginger
1/2 teaspoon ground cardamom
1/2 teaspoon chili powder
1 teaspoon salt
400 ml/14 fl oz can coconut milk
Cut steak into cubes, sprinkle with salt, pepper and turmeric and mix well. Thread cubes of beef on short bamboo skewers, putting a slice of ginger and one of garlic between them. Allow 3 or 4 cubes of beef for each skewer.
In a heavy frying pan heat ghee or oil and fry skewers on high heat, turning, to brown the beef. Do not add too many to the pan at a time, and remove them to a plate as they brown. Add curry leaves, fenugreek, onion, garlic, ginger and cook over low heat until onions are soft and golden. Stir frequently to prevent scorching.
As ghee or oil starts to separate from the mass, add the ground spices and stir for a minute longer. Add salt and coconut milk and cook, uncovered, until gravy is thick. Return skewered beef to the gravy and simmer for 15 minutes or until beef is tender. Serve with rice and accompaniments.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)