Another version of 'Daging Masak Merah' (Red Meat)

This is a simple recipe for 2-3 persons that you can use when cooking meat or chicken.

Ingredients:
200 g meat, cut across the grain into 2.5 cm cubes.
2 onions chopped fine
1 tablespoon chilli paste
1 cm ginger, chopped fine
1 tablespoon curry powder, if desired
2 pieces cloves
2 cardamoms
2.5 cm cinnamon stick
a few sprigs of mint leaves
2 tablespoons tomato puree
1 tablespoon sugar, if desired
1/2 cup milk
a pinch of salt
3 pieces of okra (ladies' fingers)
1 tomato
1/2 onion cut to 3 pieces

Method:

Cut and clean the meat and drain in a colander.Set aside.
Heat some oil in a frying pan and fry the chopped ingredients, spices and chilli paste till fragrant. Add in the curry powder if you are using curry powder. You can omit the curry powder if you do not like the flavour.

Add in the meat and stir vigorously before adding a cup of water. Bring everything to a boil and the meat cooked before adding the tomato puree, sugar, salt and milk. Continue cooking and stirring. When the gravy is boils again, add in the okra. When the okra is cooked, you can add the tomato, onion and mint leaves.

Eat when still hot. Delicious with cooked rice, buns or paratha.