Recipe
Why make it
Yogurt-marinated beef mince cooked down until rich, then sealed and steamed on low heat with golden onions, mint and ginger. It is dry, deeply savoury and full of aroma.
Serves 4
+ 14 more in the full recipe
Step 1 of 9
In a large bowl, mix the beef mince with the yogurt, ginger-garlic paste, red chilli powder, ground coriander, turmeric and salt. Work it with your hands until the mince loosens and looks evenly coated. Leave it to marinate while…
Step 2 of 9
Heat the oil in a heavy pot over medium heat. Add the sliced onions and fry, stirring often, until deep golden brown and crisp at the edges. Lift them out with a slotted spoon onto a plate, leaving the oil in the pot.
Step 3 of 9
Reheat the oil, then add the cumin seeds, green and black cardamom, cloves, cinnamon and bay leaf. Stir for about 30 seconds until fragrant and the cumin darkens slightly.
Step 4 of 9
Add the marinated mince and turn the heat to medium-high. Break up any lumps with the back of your spoon and stir until the meat is no longer pink and the liquid begins to reduce.
Step 5 of 9
Add the chopped tomato and cook, stirring often, until it has melted into the meat and the oil separates and shines at the edges. If the mince catches on the base, add a splash of water and scrape it up.
The last 4 steps are in the full recipe.
Cook’s tip
Brown the onions patiently to a deep golden colour, not dark brown; over-fried onions turn bitter and spoil the dum.
Ready to cook?
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