Ingredients
1½ kg oyster blade, trimmed of fat and cut into 8 even pieces200 ml olive oil
3 medium brown onions, finely sliced
1 large knob ginger, peeled, finely julienned or grated
4 garlic cloves, peeled and finely sliced
3 bay leaves
6 cardamom pods
2 tbsp coriander seeds
2 tbsp fennel seeds
2 tbsp cumin seeds
vegetable oil
400 g tinned tomatoes
1 litre beef stock
Description
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