Ingredients:

• 1kg – Beef (boneless)
• 1/2 cup – flour (maida)
• 600g – Tomato puree
• 200ml – Beef stock
• 50g – Dried red chillies
• 1.5 cups – water
• 1 – large Onion (chopped)
• 2 – flakes Garlic (crushed)
• 1 tsp – Rosemary
• 1 tsp – Oregano leaves, dry
• 1 tsp – tarragon, dry
• 1 tsp – Clove (ground)
• 1 tsp – cumin (ground)
• 1/2 cup – Coriander leaves (chopped)
• salt to taste

Method:

1. Cut the beef into 1.5 inch cubes.
2. Rinse chillies, discard stem, and seeds. Combine chillies and water and bring it to a boil.
3. Now, reduce the heat and cover and cook till the chillies are soft.
4. In a mixer, blend the chillies and water till it is pureed. Rub the puree through a wire strainer.
5. Heat oil in a pan and add onions and garlic. Cook and stir frequently until the onions are soft.
6. Sprinkle meat with flour and add to the pan along with the chilli puree and stir for 10 minutes.
7. Add coriander leaves, clove, rosemary, oregano, cumin, tarragon, tomato puree, salt and the beef broth.
8. Bring to a boil over high heat and simmer, stirring frequently until the meat is tender.
9. Serve hot, garnished with chopped tomatoes and onion.