While it is possible these days to buy ready-made curry pastes, there is something especially pleasing about making your own.
This beef curry is not difficult to make, but takes time...time that will be well spent.
· Vegetable oil
· Steak, diced or sliced – use flat iron steak, or rib-eye, or even rump
· 1 medium onion, diced
· Mushrooms, chopped, or use button mushrooms – the quantity is up to you
· 2-3 garlic cloves, finely chopped, or mashed
· 1 tsp ground cumin
· 1 tsp ground coriander
· 1 tsp ground turmeric
· 1 tsp ground black pepper
· 1 whole chilli, finely chopped, or 1 tsp chilli flakes
· ½ tsp ground ginger, or freshly grated ginger
· 3-4 whole cloves
· 3-4 green cardamom pods
· ½ tsp ground cinnamon, or 1 cinnamon stick
· 14 oz can of chopped tomatoes
· 125 g natural yogurt
· 125 g coconut milk
· 1 tbsp white wine vinegar
· Salt and pepper
2 tbsp mango chutney, or 1 tbsp sugar
1. Heat a lidded pan over a medium heat, add the oil, and fry the meat until browned on all sides. Then remove from pan and set aside.
2. Add the onion and garlic to the pan and fry over low heat until soft. Turn the heat up a little and add all the spices and fry for 1 minute.
3. Return the meat to the pan, add the tomatoes and bring to the boil.
4. Take the pan off the heat, and stir in the coconut milk and vinegar, then season to taste. Add the chutney and mix in.
5. Return the pan to the heat, bring to the boil and simmer, covered, for 1 hour, or until the meat is tender. After 40 minutes, add the chopped mushrooms.
6. When ready, serve topped with a heaped
spoonful of yogurt.