|Braising steak||450 Gram|
|Onion||1 Medium, sliced|
|Curry powder||4 Teaspoon (Leveled)|
|Chilli powder||1⁄2 Teaspoon|
|Tomato puree||1 Tablespoon (Leveled)|
|Garlic||1 Clove (5 gm), crushed|
Wipe the steak with a piece of damp kitchen paper and, using a large sharp knife, cut the meat into cubes and cut off any gristle or fat.
Put the oil into a medium-sized saucepan and put over a moderate heat.
Add the meat and the sliced onion and fry until the meat is lightly browned.
Stir the meat with a wooden spoon to prevent it from sticking.
Add the curry, seasonings, chilli, ginger, puree, garlic and water.
Stir and then cover the pan with a lid, turn the heat down as low as possible and simmer for 1 1/2-2 hours until the meat is tender.
Stir the curry from time to time and add a little more water if it seems to be drying up.
Mix the cornflour and milk together with a teaspoon in a small bowl and add to the curry.
Stir and cook gently for a further ten minutes.