A VERY AROMATIC, FLAVOURSOME DISH
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.
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
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 yoghurt
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 yoghurt.