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Calcutta Gosht

1 Kg (2-2.5 pounds) braising steak (I prefer shin beef)
1 teaspoon salt
1 tablespoon chili powder or less
2 teaspoons ground coriander
2 teaspoons freshly ground black pepper
1.5 teaspoons turmeric
1 teaspoon ground cumin or more
1 litre of milk
100g (4oz) ghee (clarified butter)
2 large onions peeled and sliced thinly
8 garlic cloves peeled and sliced thinly
7.5 cm (3 inches) of fresh ginger grated
2 teaspoons of garam masala

Cut the beef into 1 inch cubes, being careful to trim away excess
fat and gristle. Put the salt and ground spices, except the garam
masala, in a large bowl. Mix in a little milk at a time until the
spices are well mixed into a paste. Stir in the rest of the milk.
Put the beef into the bowl and turn in the milk and spice mixture
until evenly coated. (You should leave this to sit for a couple of
hours but it ain't really necessary)

Heat the ghee in a large, heavy-based saucepan. Add the onions,
garlic and ginger and fry gently for 4-5 minutes until soft. Remove
the beef from the milk using a perforated spoon. Add to the pan
and fry over a moderate heat turning constantly until browned on
all sides.

Increase the heat and add the milk and spice mixture. Bring to the
boil. Cover the pan, reduce the heat and cook gently for 1.5 to
2.5 hours or until the beef is tender and the sauce is reduced.

Just before serving, sprinkle in the garam masala. Increase the
heat and boil off any excess liquid so that you are left with a
thick sauce coating the cubes of beef.

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