I think this is a Madras, I based it loosely on a Madras recipe, so fingers crossed. Curry night is always one of the best nights, in my opinion. My mass-beer swigging days may be behind me but tonight we discovered curry pairs rather well with very expensive white wine too, or that's what I am telling myself.
It is so easy to make curry from scratch, we should all be doing it really. It can take longer, and this recipe definitely is not quick but a few basics in the larder and you are good to go, and the end results are definitely better (granted I have had to practice.. but more curry for me!)
Ingredients. Serves 4
500g Beef. Diced into cubes
3 Dried Chillies
1tsp Mustard Seeds
1tsp Cumin Seeds
1tsp Turmeric
1tsp Garam Masala
2tsp Curry Powder
1 Onion, chopped into chunks
3 Fat Garlic Cloves, crushed
Fresh Ginger Root, a thumb sized piece, peeled and sliced
500g Passata
1 Tin Chopped Tomatoes
1tbsp Tomato Pureé
4tbsp Crème Fraîche
Olive Oil / Salt / Pepper
Method
1. Set the oven to 175 degree fan
2. In a large, oven proof pan with a lid, heat a slug of olive oil and brown the chunks of beef. You are looking for a nice colour but still rare in the middle. Remove from the pan and set aside
3. Put all the dry spices into your pestle and mortar and grind with a pinch of sea salt. Add this to the pan, return to stove and gently heat for a few minutes
4. Add the chopped onion, crushed garlic and sliced ginger with more oil and cook for 5 minutes, if the mixture is looking a little dry, add a dash of the passata
5. Pour the tomatoes, rest of the passata and paste into the pan and cook for another 5 minutes stirring to combine everything
6. Add the beef back to the pan. Stir
7. Put the pan, with the lid on, in the oven. I found I had to leave the lid at a jaunty angle to let the steam out. Leave for 1 hour 45 minutes. Relax. Have a cocktail.
8. 10 minutes before the end, stir in the Crème Fraîche and return to the oven
9. Serve with Wild Red Rice and mango chutney, its delicious!
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