Bombay Curry

Cut meat into 3 cm cubes. Heat ghee or oil in a pot. Sauté onion until al dente. Add chilies, ginger, garlic, cumin, coriander, turmeric and chili spice. Heat while stirring.

Add meat, turn extensively in the herb mixture to the other side and stir-fry over high heat until crispy brown all over.

Add salt and crushed tomatoes with canned liquid. Cover and simmer gently until meat is tender, about 1 to 1 1/2 hours.

Fold in coconut milk. Simmer on low heat for another 5 min without lid until sauce is creamy. Garnish with fresh cilantro leaves, if desired.

Note: Delicious with this dish are unroasted, unsalted cashew nuts, available in health food stores and many supermarkets. Sprinkle the nuts over the curry before serving.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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