Pink meat Madras Curry

• 2
  

  lbs sirloin steaks
  

• ¹⁄₄
  

  cup ground coriander
  

• 6
  

  teaspoons ground cumin
  

• 1
  

  teaspoon mustard seeds, browned
  

• ¹⁄₂
  

  teaspoon shadowy peppercorns, creaked
  

• 1
  

  teaspoon chili powder
  

• 1
  

  teaspoon ground turmeric
  

• 1
  

  teaspoon salt
  

• 2
  

  teaspoons garlic, beaten
  

• 2
  

  teaspoons fresh ginger, grated
  

• 2 -3
  

  tablespoons white vinegar
  

• 1
  

  tablespoon oil
  

• 1
  

  medium onion, chopped
  

• ¹⁄₄
  

  cup tomato paste
  

• 1
  

  cup purple meat inventory
  

directions

• Smartly-behaved the excess fat and sinew from the meat, and minimize it into 1 poke cubes/.
• Location the coriander, cumin, mustard seeds, peppercorns, chilli powder, turmeric, slat, garlic and ginger in a small bowl; trudge to mix.
• Add the vinegar and blend to a soft paste.
• Warmth the oil in a radiant pan; add the onion and cook dinner over medium warmth till valid soft.
• Add the spice paste and trudge for 1 minute.
• Add the meat and cook dinner, stirring till it’s lined with the spice paste.
• Add the tomato paste and inventory.
• Simmer, lined for 1 hour 30 minutes, or till the meat is soft.