Masala steak is an Anglo-Indian specialty, a perfect example of the marriage of English and Indian flavors and ingredients. It doesn't actually contains steaks per se (though it can be made with beef), just large, flat pieces of lamb.

The result it's pretty good, though not extraordinary. I'm not sure if I'd make it again but I'm glad we tried it. The dish is traditionally served with chapatis, and I meant to serve it with a side of white rice, but I forgot to make it.

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Masala Steak

Ingredients

2 lbs boneless lamb

2 medium red onions

2 medium potatoes

2 cups water

salt to taste

3 tbsp. vegetable oil, for frying

For the paste

3" piece of fresh ginger, peeled and chopped

7 garlic cloves, peeled and chopped

1 medium onion, chopped

1/2 cup water

For the spice powder

1 tbsp. ground coriander

1 tbsp. cumin seeds

1 tbsp. brown mustard seeds

1/2 tsp. turmeric

1 tsp. cayenne pepper

Instructions

Cut the lamb into 3" x 1" x 1/4" pieces. Peel and cut the slice the onions into thin rings. Peel and cut the potatoes into 1/4" rounds. Set aside.

Prepare the paste. Put the ground ginger, garlic, onion and water in a blender or food processor. Blend to a fine paste, pushing the mixture down with a spatula if needed.

Prepare the spice powder. Grind the coriander, cumin, mustard seeds, turmeric and cayenne pepper together.

Heat the oil in high in a large, wide pan. Add the lamb and stir-fry until the lamb pieces brown, 10 to 15 minutes. Reduce heat to medium and add the paste and spice powder. Mix well. Add the water and simmer covered for 45 minutes. Add onion, potatoes and salt to taste. Stir and cook for another 15-20 minutes, until the potatoes are cooked. Serve.

Adapted from Flavors of India