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Ingredients
Serves 4
- 1Lb braising beef steak cubed
- 4 Green Cardamom pods
- 2 Bay leaves
- 1 Onion sliced
- 1 Whole Clove Garlic
- Water
- 1 Tin evaporated milk
- 4oz grated coconut
- 4oz Single Cream
- 3 Tablespoons Mango chutney
- Quarter of an onion finely chopped
- 2 Teaspoon Curry Powder
- Half Teaspoon Chilli Powder
- 1 Finely Chopped Cayenne Chilli
- 4 Cloves Crushed Garlic
- 2 inches Root Ginger grated
- 5 Tablespoons Vegetable Oil
- 4 Tablespoons roughly chopped coriander leaves
- 1 Tablespoon whole coriander leaves
- 1 Teaspoon Turmeric
- 1 teaspoon Garam Massalla
- Seasoned flour
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Method
| Dip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours. Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 2 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked meat pieces. Add the cream, coconut, mango chutney and milk and simmer for 10 minutes or until the meat is piping hot, stirring regularly. If needed add a little water or casserole juice to prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. |
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© Gavin McArdell 1997-2012. All rights reserved.
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