Weekends are a bit like rainbows; they look good from a distance, and when you get close to them they just dissappear. Our weekend was the same – looked like a rainbow and then when we reached close ‘Abra-ka-dabra’ it just dissappeared in a flash.
A dear friend of hubby was celebrating his birthday and I volunteered to do Dessert (2) and Starters (7). The party was a big hit, games galore, music, dance and good food; though after all those Starters, nobody wanted any lunch. Finally we were forced to have the so-called lunch at 5:30. Great party Ron and Pam !!!.
It is said that ”Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; but Garlic makes it good” 
. Made this “Garlic/Ginger Beef” on Saturday and it was really good.
Recipe for you dears…………
1 kg tender beef, 3” piece ginger, 1-1/2 pod garlic (big ones), 8 big onions, 3 tablespoons jeera, 4/5 pieces 2” cinnamon, 10 cloves, 10 cardamoms, 6-8 pepper corns, 3 tablespoons bafat powder or 3 tablespoons chilly powder, 2 cups curds, 3 bay leaves, 1 flat teaspoon mixed spice powder-to sprinkle after done, (extra cinnamon, cardamoms and cloves for frying whole – few).
Cut and wash beef till water runs clear. Drain on a colander so that all water drains out. In a large non-stick vessel, brown the beef in small batches and keep aside. Grind the ginger and garlic to a fine paste. Grind the jeera, cinnamon, cloves, cardamoms, peppercorns and bafat powder to a fine powder.
Cut the 8 onions into fine slices. In the same vessel that the beef was fried (I usually use a large, thick bottomed non-stick Tefal vessel) and which has a residue of oil/ghee, add the bay leaves and the extra cinnamon, cardamoms and cloves and fry for a minute. Then add the sliced onions and required salt and fry till the onions are golden (this is important). When lightly browned, add the ginger/garlic paste and fry for sometime, then add the powdered spice dry powder (Jeera/chilly/bafat +other spices ground abv) and stir for sometime.
Add the beef and any juices left behind and keep frying till the meat is nicely fried and oil/ghee starts glistening. Add curds, 1 tablespoon at a time, till all the curds in incorporated. Add one tablespoon and stir immediately- else it may curdle.
At this point check the seasoning and add salt. {Optional to add 1 teaspoon of sugar at this point). Test if the meat is cooked; and depending on this add a little water and cook till beef is tender. By now you should have a thickish gravy. Garnish with the mixed spice powder and coriander leaves and fried potatoes (optional) just before serving.
