| Serves: | 4 |
| Ingredients: | 900 g beef braising steak
(stewing steak is fine but takes a little longer cooking)
2 teaspoons coriander seeds,
1 teaspoon cumin seeds
2 cardamom pods
2 large onions
2 – 3 cloves garlic, crushed
2-3 green chillies deseeded, finely chopped
4cm piece root ginger (about the size of a large walnut), peeled and finely chopped
1 tablespoon of turmeric
1 tin of coconut milk
Salt
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| Method: | beef curry is great when you are busy and is good cooked the day before and reheated. I love cooking curry, and serving it with dishes of dhal, and spinach and spicy potatoes. Don’t forget the chutneys, pickles and puppodum. The Food Lovers Fairs are a brilliant place to buy authentic Indian chutneys.
1) Crush the whole spices & pods and dry roast in a heavy-bottomed frying pan for a couple of minutes.
2) Fry the diced beef in a casserole dish in cooking oil to brown it and then transfer to a plate.
3) Add onions to the pan and fry for a few minutes. Then add the garlic and all the spices, the chilli and ginger and cook for a further 5 minutes. Return the meat to the pan.
4) Add the coconut milk slowly to the casserole and cover.
5) Simmer very gently for about 2 hours. Take off the lid and check consistency, Test the meat to see if it is cooked and then cook for a further 15 minutes uncovered.
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