Passanda Curry

This recipe is from Pakistan, the passanda means a thin slice of meat and is usually beef or veal - I've used Kangaroo!

Ingredients:
500g beef fillet
Oil
2 Large onions finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 large tomato, skinned and finely chopped
5-6 tsp chopped coriander leaves

Marinade:
200g Greek style yoghurt
1tsp chilli powder
1/2 tsp ground tumeric
1tsp ground black pepper
1 tsp cumin seeds
1 tsp ground coriander
salt

Method:
1) cut the beef into 5mm slices, then beat with meat mallet until even thinner. Mix together all the marinade ingredients, add the beef slices and marinade for 2-3 hours
2) Heat the oil in a saucepan, add the onions and cook until lightly browned. Stir in the garlic and ginger pastes, then immediately add the tomato. Stir for a few minutes. Add the marinated beef and all the marinade, stir for 1 min then put the lid on the pan, turn the heat to low and cook for 15-20 minutes or until the beef is tender
3) Remove the lid and stir in 4 tsp of the chopped coriander. Garnish with the rest of the coriander and serve

N.B this is good for freezing