Lonvas
Lonvas is an East Indian meat curry built around bottle masala, coconut milk and a souring agent, with vegetables cooked alongside the meat. Beef or mutton can be used, while the vegetable can change according to what is available. Radish is particularly good here, absorbing the spiced meat stock while contributing a little of its own peppery character.
This version uses beef and keeps the gravy relatively light, with coconut milk added towards the end rather than cooked down heavily.
Ingredients
500 g beef, cut into curry-sized pieces
250 g white radish, cut into chunks
1 small onion, sliced
8 garlic cloves, lightly crushed
2 tbsp East Indian bottle masala
1 cup coconut milk
1 small ball tamarind, about the size of a large marble
2 tbsp ghee, divided
Salt, to taste
Hot water, as required
Other vegetables: The radish can be replaced with white pumpkin, drumsticks, cauliflower or potatoes.
Preparation
Prepare the Tamarind
Soak the tamarind in a little hot water for 15–20 minutes.
Squeeze thoroughly to extract the pulp, strain and set aside.
Cook the Beef
Heat 1 tbsp ghee in a pressure cooker or heavy-bottomed pot.
Add the sliced onion and fry over medium heat until lightly browned.
Add the beef and sauté for 5–7 minutes, turning occasionally, until the meat has lost its raw appearance and developed a little colour.
Add salt and pour in enough hot water to just cover the meat.
Bring to a boil, reduce to a gentle simmer and cook covered until nearly tender.
Do not discard the cooking liquid. The beef stock becomes the base of the Lonvas gravy.
Fry the Bottle Masala
In a separate heavy-bottomed pot, heat the remaining 1 tbsp ghee.
Add the lightly crushed garlic and fry for a few seconds until fragrant. Don't allow it to brown.
Lower the heat and add the bottle masala.
Fry gently for 1–2 minutes, adding a splash of the hot beef stock whenever necessary to prevent the masala from scorching.
Add the Radish
Add the radish and stir well to coat it in the bottle masala.
Transfer the cooked beef along with its stock to the pot. Add a little additional hot water if necessary. There should be enough liquid for the radish to cook comfortably while still leaving you with a generous gravy.
Bring to a simmer and cook until the radish is completely tender and the beef is succulent.
Add the Tamarind
Add the tamarind extract and simmer for another 3–5 minutes.
Finish with Coconut Milk
Lower the heat and pour in the coconut milk.
Stir gently and simmer for approximately 5 minutes, without aggressively reducing the gravy taste for salt and tang.
The finished Lonvas should have a pourable coconut gravy rather than becoming thick or oily.
Remove from the heat and allow it to rest for 10–15 minutes before serving.
Serve hot with steamed rice.