| 1. |
In a large frying pan, heat the oil over a moderate heat. |
| 2. |
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. |
| 3. |
Add garlic and ginger and continue to cook for 1 minute, stirring. |
| 4. |
Meanwhile in a small bowl, combine the coriander, cumin, red pepper flakes, turmeric, salt and water into a paste. Add the paste to the onion and cook, stirring for 1 minute. |
| 5. |
Add the meat to the pan and cook, stirring for 3 minutes. |
| 6. |
Raise the heat to moderately high and cook to your taste, stirring about 2 minutes longer for medium rare. |
| 7. |
Stir in cilantro and serve. |
| 8. |
Note: a long-simmering curry becomes a quick one when you substitute a tender cut of beef (like sirloin or fillet) and stir-fry it till medium-rare. |
