Yogurt contains probiotic bacteria, which are a basis of good intestine function. Turmeric contains curcumin, an anti-inflammatory phytochemical discovered by research to improve intestine health function and energy balance. Proper functioning of the intestine is a crucial first step on the road to absorbing the energy-giving nutrients from your food, and also the co-elements, such as B vitamins, that help you improve that immunity.
Cook this dish a day in advance. This method of cooking depends on the balance of water and spice. There’s an unusual way of measuring water quantities but because pot sizes differ it’s best to follow this system.
- 1kg stewing beef, chopped
- 2 medium onions, finely sliced
- 3 garlic cloves, chopped
- 3 green chillies, chopped
- 5cm fresh root ginger, sliced into matchsticks
- 1 tsp ground garam masala
- 2 tbsp medium curry powder
- 1 tsp ground coriander
- 2 tbsp whole garam masala (2 tsp cumin seeds, 1 tsp cloves, 2 tsp teaspoon whole coriander, 1 tsp whole pepper)
- 2 tbsp olive oil
- 500g natural yoghurt, fork-whipped
- big scooped handful of chopped coriander
Put the beef in a large pot and mark out 5cm above the height of the beef. Remove the beef and fill the pot with salted water up to the measured point. Bring water to boil and add the beef. Don’t brown the meat or it won’t taste good.
Continue boiling on a medium heat until all the foam reaches the surface, scooping it off until the water is clear, then boil for another 30 minutes. Throughout the process, leave the pot uncovered – you want to produce an intense, reduced sauce.
Slide in the onions, garlic, chilli and ginger and cook for 30 minutes on a low heat. Gently stir. Add the ground garam masala, curry powder and ground coriander and cook for another 30 minutes.