Beef Brisket Marinade:
800g Harvey Beef brisket (trimmed of fat)
1 tablespoon ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
1 teaspoon of salt
For the Sauce:
2 tablespoons of vegetable/canola oil
2 tablespoons butter
2 small onions (or 1 large onion) finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 cup plain yogurt
1 teaspoon ground coriander
14 oz (400g) tomato puree (tomato sauce/Passata)
1 teaspoon Kashmiri chili (optional for colour and flavour)
1 teaspoon ground red chili powder (adjust to your taste preference)
1 teaspoon salt
1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
1 teaspoon brown sugar
1/4 cup water if needed
Fresh coriander to garnish
Marinate Harvey Beef brisket with dry spices. Place on a tray and slow cook it for 1.5 hours at 160 degrees or until tender. Or cook in a slow cooker with half a cup of water for 6-8 hrs. Allow to cool and dice into 2cm cubes and rest.
Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream and sugar through the sauce. Add the Harvey Beef brisket pieces and its juices back into the pan and cook for an additional 8-10 minutes until beef is nicely tender and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
Garnish with coriander and serve with fresh, hot basmati rice.