Step 1

Prepare the base

​Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min.

Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.

Step 2

Build the sauce

Mix Naga Bang spices with 50ml water to make a runny paste. Pour into the pan with the heated onion base and continue heating gently. 

Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again.

Step 3

Add beef and carrots

Add the beef and raise the heat to sear the surfaces into the curry sauce. 

Add the chopped carrots and 150ml of water and continue to heat under a lid until the meat is soft and tender.

Add water if needed to avoid drying out. 

Chef's Tip:
Slow or pressure cooking gives quicker results or leave on the hob for at least 90mins.