for 2 person

To marinate the meat

1 tbsp	lime juice
1 tbsp	water
2	garlic cloves, squeezed
1 tbsp	ginger, finely grated
1 tbsp	Fine Food Masala
450 g	beef ragout

Curry

	clarified butter
1	onion, cut into wedges
1 tbsp	tomato puree
1	aubergine, cut into cubes
2	tomatoes, cut into cubes
3 dl	Fine Food Bouillon de boeuf
2 tbsp	Fine Food Masala
1	lime, cut into wedges
4 sprig	coriander, torn into pieces

How it's done

To marinate the meat

Combine the lime juice, water, garlic, ginger and masala in a bowl. Add the meat, mix, cover and marinate in the fridge for approx. 1 hr.

Curry

Heat a little clarified butter in a wide non-stick frying pan or wok. Brown the meat in batches, remove. Reduce the heat, sauté the onion and tomato puree in the same pan. Add the aubergine and cook briefly. Add the tomatoes and stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and braise for approx. 1½ hrs. Add the masala and simmer briefly. Serve the curry with the lime wedges and coriander.

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