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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 ground almonds
- 2 tablespoons flaked almonds
- 4oz Thick Greek Yogurt
- 4oz double cream
- 2 Tablespoons tomato puree
- 3 Tablespoons Mango chutney
- Quarter of an onion finely chopped.
- 2 Teaspoons Curry Powder
- Half Teaspoon Chilli Powder
- 3 Finely Chopped Cayenne Chillies
- 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 chillies and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked meat pieces. Stir in the cream, tomato puree, ground almonds, mango chutney and milk and simmer for 10 minutes , 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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