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BEEF CURRY   Serves 4

If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY

 
 
 
 
 

Ingredients

Dry spice mixtureWet spice mixture
  • 1 dessertspoon ground coriander
  • 1 dessertspoon ground cummin
  • 1 teaspoon ground pepper
  • 1 teaspoon ground fenugreek seed
  • 1 teaspoon oregano
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fenugreek leaves
  • 1 teaspoon crushed garlic
  • 1 teaspoon green chilli (finely chopped)
  • 1/2 teaspoon ground red chilli
  • 4 oz creamed coconut
  • 4oz tomato puree
  • 1/2 teaspoon tamarind puree
  • 1 dessertspoon honey
  • 1 crushed garlic
Spice mixture
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cassia bark
  • 1/2 teaspoon curry leaves
Fried mixture
  • 2 spanish onions, chopped
  • 1 garlic clove crushed
  • 1 cube of fresh ginger, finely chopped

Method

  1. Mix together the dry spice mixture and roll 1lb cubed beef unil well covered.
  2. Chop onions, garlic, ginger and fry for a few minutes in ghee. Add the meat and gently fry a few pieces at a time.
  3. Separately dissolve wet mix ingredients in warm water. Then add to the fried meat, combine and simmer for 15 minutes.
  4. Add spice mixture and gently simmer for a few minutes more.
  5. Put curry in an oiled casserole dish and simmer for half an hour, stir regularly to prevent the curry from sticking.
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