Ingredients

4 rump steak
1 onion, small, diced
1 teaspoon fresh garlic, crushed
2 teaspoons ginger root, grated
1 tablespoon fresh coriander leaves, chopped
1/2 teaspoon chili powder
2 teaspoons garam masala
300 ml light yogurt
1 teaspoon salt
2 teaspoons cooking oil

Directions

Place onion, garlic, ginger, coriander, yogurt and all the spices together until smooth. Place steak in a dish. Pour over the marinade, turn steak over to make sure that it is coated all over, cover and leave in the fridge overnight, if possible.

Heat the oil in a skillet or frying pan, take meat from marinade (reserve marinade) and seal both sides of the meat. Add all the marinade, and simmer slowly for about 15 minutes, turning occasionally – to begin with the marinade looks watery and not that great! After a while it slowly thickens (as the meat cooks) into thick gravy that is spooned over the top of the steak when served.

Serve with salads, spiced rice or Gujarati Potatoes.

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