You guys are going to love this beef curry. It's the perfect partner to any curry night with its basic but delicious flavours. We had this with my Butter Chicken, plain rice, yoghurt and naan and everthing was working beautifully together. Saturday night is generally Indian banquet night at ours, it's my homemade takeaway night without feeling like I have slaved in the kitchen. Hope you enjoy this one too! Eb x
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- ½ tbsp. fennel seeds
- ¼ -1 tsp cayenne pepper (to preference)
- 1 tbsp smoked paprika
- 1 tsp black peppercorns
- 800g diced gravy beef or beef skirt
- 2 garlic cloves
- 30g fresh peeled ginger
- 1 brown onion, peeled and halved
- 40g olive oil
- 1 cinnamon stick
- 4 black cardamom pods
- 1 tsp fenugreek seeds
- 10 fresh curry leaves (or dried)
- 50g TMX stock paste (vegetable/chicken or beef)
- 300g coconut cream
- Juice ½ lemon
- Fresh coriander to garnish
Add coriander, cumin, fennel, cayenne, paprika and pepper to the bowl and dry roast for 5 minutes at Varoma/120deg Speed 1. Allow to cool slightly then mill on Speed 9 for 30 seconds.
Add beef and combine for 10 seconds on Reverse Speed 2. Set aside. This could be done ahead of time to allow the flavours to infuse.
Add garlic, ginger and onion and chop Speed 7 for 3 seconds. Add oil, cinnamon, cardamom, fenugreek and curry leaves and sauté for 10 minutes at Varoma/120deg Reverse Speed 1.
Add beef, stock, coconut cream and lemon juice and cook for 60 minutes at 100deg Reverse Speed 1.
Place into your Thermoserver to rest while rice is cooking.