Recipe by JoyfulCook
A taste experience! The Indian spices blended with the yoghurt and marinaded for as long as possible makes this steak unbelievably tasty and like nothing else you have ever tried
Top Review by djmastermum
I found this really unusual, I coudn't place any region to describe the flavours, which was kind of like Thai, and Moroccan. The corriander came through very strong. This was a nice meal, although next time I will use less salt. Made for the Aus?NZ rece swap January 2010.
- 4 rump steak
- 1 onion, small, diced
- 1 teaspoon fresh garlic, crushed
- 2 teaspoons gingerroot, grated
- 1 tablespoon fresh coriander leaves, chopped
- 1⁄2 teaspoon chili powder
- 2 teaspoons garam masala
- 300 ml light yoghurt
- 1⁄2 teaspoon salt
- 2 teaspoons cooking oil
Directions See How It's Made
- Place onion, garlic, ginger, coriander, yoghurt and all the spices together until smooth. Place steak in a dish. Pour over the marinade, turn steak over to make sure that it is coated all over, cover and leave in the fridge overnight, if possible.
- Heat the oil in a skillet or frying pan, take meat from marinade (reserve marinade) and seal both sides of the meat. Add all the marinade, and simmer slowly for about 15 minutes, turning occasionally - to begin with the marinade looks watery and not that great! After a while it slowly thickens (as the meat cooks) into thick gravy that is spooned over the top of the steak when served.
- Serve with salads, spiced rice or Gujarati Potatoes.
- N.B If less heat is required, cut down on the chili powder to 1/4 teaspoon.