Rosemary’s Yummie Curry

Ingredients - 

1 kg braising steak
2 tsp Garam Masala
2tbsp natural yoghurt
2/3 tbsp olive oil
2 large sweet onions (finely chopped)
2 Cloves of garlic, finely chopped
2.5 cm piece ginger - grated
2 tbsp tomato puree
1 tbsp caster sugar
1x400 gm tomatoes, tinned
400 ml beef stock
Handful fresh coriander
3/4 cardamon pods
7/10 curry leaves
3 long green chillies

Spice Mix
2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds
2 tsp mild curry powder
1/2 tsp ground turmeric

Sprinkle beef with garam masala, add yoghurt and mix. cover and marinade overnight (in fridge) or for at least 30 mins.

Toast coriander, cumin, fennel, and fenugreek seeds in a dry pan over a high heat after which, place in mortar (or similar) add salt and grind to a powder. Stir in curry and turmeric powders.

In a large pan heat a thin film of olive oil, add onions, garlic and ginger, stir, cover and cook on a medium heat for 8 to 10 minutes.

Add a little more oil and the spice mix then stirring continuously, cook for 2 minutes.

Add the tomato puree and sugar and continue cooking over the medium heat until the onions are lightly caramelised.

Add the chopped tomatoes, fresh coriander, cardamon pods, curry leaves and whole green chillies.

Add beef, partially cover - simmer for 3 - 4 hours occasionally stirring gently


Last update - Thursday 3rd December 2015.                                  © S W Ghost 2015