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Ingredients
700g of beef (cut into larges cubes)
2-3 medium sized onions (finely chopped)
150ml olive oil
1-2 teaspoons of garlic pur?e
3 bay leaves
3 teaspoons of fenugreek seeds
1 heaped teaspoon of fennel seeds
1 teaspoon of (sweet) paprika
1-2 teaspoons of cinnamon powder
1/2 teaspoon of ginger powder
1 heaped teaspoon of cumin powder
1 heaped teaspoon of corriander powder
1 level teaspoon of turmeric powder
1 teaspoon of chilli powder (alter to your taste)
1 teaspoon of ground black pepper
6 green cardamons (crack open and use seeds from inside)
2 tablespoons of dried fenugreek leaves
1/2 teaspoon of mustard seeds (or powder)
15ml vinegar (or lemon juice)
2 beef stock cubes
2 (400g) tins of chopped tomato (or equivilant passata)
300-350ml coconut milk (or full fat yoghurt)
small handfull of coriander leaves (chopped)
Instructions
Add the olive oil to a large thick bottomed pan, and on a low heat add the chopped onions, garlic, fenugreek seeds and bay leaves. Allow to soften for a while so the onions take on a more yellow colour.
While that is happening take the curry spice mix (fennel seeds (need grinding), paprika, cinnamon, ginger, cumin, coriander, turmeric, chilli powder, black pepper, cardamons, fenugreek leaves and mustard seeds (or powder)) and mix together in cup or small bowl.
When the onions are soft turn the heat up (to medium high) and add the spices (if using electric hobs it might take a minute or two for the heat to get there) add the curry spice mix and stir in. Give it a minute to toast the spices and add the chunks of beef, keep stirring it all together. When the meat is brown and the spices are sticking add the vinegar ( or lemon juice) and stir to get all the sticking spices off the bottom of the pan. Put in the stock cubes and add about a cup of water. Stir in the tomatoes (tins or passata) and turn down to a simmer (should not be spitting and bubbling just the odd pop of bubbles). Add some more water (hot from kettle) as you now need to let this simmer away for a good hour or two.
The sauce will start to thicken up and the meat should become tender (there no rushing this, turning th e heat up will thicken the sauce but won't make the meat tender). When the meat is nice and soft and the sauce is thickening add the coconut milk and stir in well (add a little at a time and only when on a low heat or it may split). Keep cooking until its as thick as you want to serve it. 5 minutes before you need to serve it add the coriander leaves (you could even add a little more cinnamon to brighten the flavour)
Notes
Stock cubes can be salty so don't use to many and try to get the better quality ones (or even make your own stock the day before).
As this is cooked for a long time you don't need to get the best meat, this was done using rolled brisket and it was still really tender.
Don't forget this is only a starting point, you may like to add more chilli if you like it hot, or add carrots,peas, cauilflower (but don't over crowd the curry). You could add some onion chopped in large chunks about 5 minutes before you serve which will be crunchy when you eat it.
Can be served on its own in a bowl or with a bed of rice, salad, breads, however you like
ENJOY !
hope u will enjoy it
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