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Fry the beef in ghee in a large saucepan over a moderate heat for 5 minutes, until browned, then set aside.
Sauté the onion, garlic and ginger in the saucepan for 5 minutes, then stir the garam masala, curry leaves and chillies. Pour in the fish sauce, coconut milk and stock, then return the beef.
Simmer for 1½ hours, add the peas, then cook for a further 1 hour until the beef is tender.