garlic cloves, diced
piece ginger, minced
of chilli flakes
Mixture I like cardamom, cloves and cinnamon. Either use ground
spices or grind your own. Or use this combination. 1 cinnamon stick,
6 cloves, 3 Tb garam masala, 2 teaspoons ground coriander. It really
is up to you. Most recipes use turmeric and cumin, but I don’t like
them so I leave them out. I grind whole spices, but you can easily
use pre ground ones.
(optional - 400g tin crushed tomatoes)
can coconut milk
half a lemon
Heat oven to 150C. Heat a large fry pan or saucepan which preferably
can go in the oven over medium high heat. This uses only 1 pan for
the whole recipe.
Dice and fry the onion in a little oil – plain or coconut. When it
is brown add chilli, garlic and ginger. Heat for 1 minute, then
remove from pan.
Turn heat to high, add a little more oil and add half of the beef to
the pan. Leave without turning so it browns on one side. Stir and
remove when it starts to get liquid in the bottom of the pan. Repeat
with the remaining beef. This step is optional, but it gives the
curry a deeper beefier flavour.
Add a little more oil to the pan and gently fry most of your spice
mix. Reserve a teaspoon to add just before serving for a fresher
Add beef and onion mix to the pan with a little water (or crushed tomatoes) to come half
way up the beef mixture. Bring back to the boil and place in the oven
for 1-2 hours, depending on the cut of beef used. (It can also be
kept on the top of the stove, but the heat is harsher and you will
need to stir it to make sure it cooks evenly. Try to stop it from
actually boiling, instead have a few little bubbles come up every few
Add coconut cream and reheat. If it is too liquid, remove the meat
and turn the heat high to evaporate the excess liquid.
Add lemon juice and remaining spice mix. Stir in well.
To serve I like to place the rice around the outside of the plate and place the meat and sauce in the middle. I surround the
rice with the accompaniments.
400ml can coconut milk