Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------SPICE MIX 1-----------------------------
1 ts Turmeric 1 ts Paprika
1 ts Ground cumin 1 ts Chili powder
1 ts Ground coriander 1 ts Poppy seeds

------------------------SPICE MIX 2-----------------------------
1 ts Dry fenugreek leaves 1 ts Garam masala

---------------------OTHER INGREDIENTS--------------------------
4 8 oz pieces meat 1/2 c Oil
-steak, rump, lamb etc 2 tb Ground almonds
1/2 pt Red wine 20 Whole almonds
1 lg Onion; chopped 1 tb Tomato paste
4 Cloves garlic; chopped Salt to taste
2" piece ginger; chopped

1. Beat the steak into thin pieces less than 1/4" thick with a wooden
meat hammer. Place the meat in a flat bowl, cover with wine and
marinate overnight.

2. Fry the onion, garlic, and ginger in some oil until golden. Cool
then puree in blender until smooth.

3. Fry the puree in the remaining oil and, when simmering, add Spice
Mix 1. Fry on high for about 5 minutes, and keep stirring. Mix in the
ground and whole almonds, the tomato paste and a little water if it
is too dry.

4. Combine the meat, wine marinade and puree mixture in a shallow
casserole dish, making sure the meat is well covered. Add salt to
taste and cook for 35 to 40 minutes in a preheated 375F oven.

5. Meanwhile, soak Spice Mix 2 in water. After 35 to 40 minutes, add
to the casserole and stir well. Cook for a further 20 minutes. If at
any stage it looks too dry, add a little water.

Source: The Curry Club Blended Spice Mix
Submitted By DIANE LAZARUS On 02-05-95

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