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This is one of the nicest curries I've ever tasted. It's rich and creamy and a seriously classic dish -(Lloyd)
5cm fresh finely chopped ginger
8 cloves chopped garlic
10 tablespoons olive oil
1kg stewing beef, cubed
6 tbspn plain unsweetened yoghurt
1 big onion, finely chopped
10 whole cardamom pods
2 bay leaves
6 whole cloves
2.5cm stick of cinnamon
1 teaspoon ground coriander
2 teaspoon ground cumin
4 teaspoon paprika mixed with 1/4 teaspoon cayenne, 1/4 teaspoon garam masala, 1/4 teaspoon salt
8 cloves chopped garlic
10 tablespoons olive oil
1kg stewing beef, cubed
6 tbspn plain unsweetened yoghurt
1 big onion, finely chopped
10 whole cardamom pods
2 bay leaves
6 whole cloves
2.5cm stick of cinnamon
1 teaspoon ground coriander
2 teaspoon ground cumin
4 teaspoon paprika mixed with 1/4 teaspoon cayenne, 1/4 teaspoon garam masala, 1/4 teaspoon salt
Preheat oven to 150 degC.
Heat the oil and brown the beef. Remove with a slotted spoon and leave aside.
Add to the beef juices the cardamom pods, bay leaves, cloves, peppercorns and cinnamon (add more oil if there is not enough). Cook for about 5 minutes, or until spices swell.
Add the onions and fry for about 5 minutes. Throw in the garlic, ginger and fry for 30 seconds.Stir in the dry spices and cook for another 30 seconds.
Add the beef and juices and mix well. Blend the yoghurt in slowly - one tablespoon at time - over a low to medium heat. Cook for five minutes, add 275mls of water and cover.
Finish in the oven for two hours of slow cooking, stirring every now and then. If it is looking too wet, remove the lid until sauce reduces.
The resulting meat should be coated in a lovely rich, flavoursome sauce.Sprinkle with garam masala and fresh ground pepper and serve with basmat rice and raita. Simply delicious!
Heat the oil and brown the beef. Remove with a slotted spoon and leave aside.
Add to the beef juices the cardamom pods, bay leaves, cloves, peppercorns and cinnamon (add more oil if there is not enough). Cook for about 5 minutes, or until spices swell.
Add the onions and fry for about 5 minutes. Throw in the garlic, ginger and fry for 30 seconds.Stir in the dry spices and cook for another 30 seconds.
Add the beef and juices and mix well. Blend the yoghurt in slowly - one tablespoon at time - over a low to medium heat. Cook for five minutes, add 275mls of water and cover.
Finish in the oven for two hours of slow cooking, stirring every now and then. If it is looking too wet, remove the lid until sauce reduces.
The resulting meat should be coated in a lovely rich, flavoursome sauce.Sprinkle with garam masala and fresh ground pepper and serve with basmat rice and raita. Simply delicious!
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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: