1kg Beef Rump steak cut into chunks

300g mushrooms cut into halves

200g onions thinly sliced

20g fresh garlic crushed

10 small tomatoes (cherry tomatoes)

10g chopped parsley leaves

3 tablespoons vinegar

2 heaped teaspoons ground coriander

3 tablespoon olive oil

3 dessertspoon natural yogurt

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon pepper corns

1 teaspoon whole cardamons

1 cinnamon stick

1 teaspoon dried chili flakes (optional)

1 teaspoon salt or to taste

2 cups water or stock

Raw onion rings for garnish (optional)

COOKING METHOD: Place the pan on a moderate heat and when it is hot dry fry the whole spices and chili if using for roughly 2 minutes stirring while frying to avoid the spices burning. Remove the spices and keep it aside. In the same pan add the olive oil and cook the onions till soft then add the garlic and fry till onions a light golden. Increase the heat and add the ground coriander and fry it quickly then add the meat to the pan and stir fry it till the meat browns a little. In the meantime crush the whole spices lightly in mortar and pestle or in an electric grinder and return it to the meat in the pan. Now add salt, vinegar, water or stock, reduce salt if stock is used because stock usually has added salt. Cover the pan and cook the beef by simmering for roughly one hour then add the mushroom and cooker further for 30 minutes. In the last ten minutes of cooking add the tomatoes then check the seasoning and serve topped with natural yogurt, chopped parsley and onion rings if using. Serve rice or as desired.

Variations and suggestions; I selected economy rump steak for this recipe hence the cooking time is longer for a melt in the mouth steak outcome, however you may use a better cut of meat to reduce your cooking time, if so then I suggest that less water or stock is used to avoid a runny gravy unless you prefer it like that. Add parsley, sage or bay leaves during cooking if desired. The raw onion rings gives a nice crunchy texture to the dish and the yogurt a creamy sauce, however you may replace yogurt with cream or sour cream as you wish.