1 kg chuck, blade, skirt, rump steak
1/2 teaspoon ground cumin
1 tablespoon coriander seeds
1/2 teaspoon cardamom seeds
1 teaspoon ground fenugreek
1/2 teaspoon chilli powder
1 teaspoon mustard powder
1 teaspoon turmeric
2 tablespoons ghee or oil
3 onions, sliced
3 teaspoons grated fresh ginger
3 cloves garlic, crushed
1 cinnamon stick
1/3 cup brown vinegar
1/2 beef stock
1 teaspoon Chelsea Dark Cane Sugar
salt and pepper

1. Cut the steak into cubes.
2. Put the cumin, coriander, cardamom, fenugreek, chilli, turmeric, and mustard powder into a bowl and grind it until fine.
3. Heat the oil or ghee and brown the meat off, transfer it to another bowl along with the juice.
4. Cook the onions, ginger, garlic, and cinnamon in the pan until the onion is soft... Low heat!
5. Add the spices and the meat to the pan and stir.
6. Add vinegar, stock, Chelsea Dark Cane Sugar, salt and pepper.
7. You can cook it covered for 1 1/2 hours or put in a casserole dish and bake it at about 125 - 150 degrees for the same time.