DRY BEEF CURRY RECIPES

Steps:

• 1. In a heavy-based saucepan over medium heat, lightly toast the cumin, coriander, cardamom and peppercorns until fragrant. Cool and crush using a mortar and pestle or spice mill.

  2. Blend all the curry paste ingredients in a food processor until a smooth paste forms (you may need to add 2 tablespoons of water). If you are crushing the spices in a mortar and pestle, remove the cardamom pods once the seeds are released.

  3. Heat 2 tablespoons of the oil in a large heavy-based saucepan. Brown the beef in batches over medium heat. Remove from the saucepan.

  4. In the same saucepan, heat the remaining olive oil and fry the curry paste, stirring, for 3 minutes, or until fragrant.

  5. Return the beef to the saucepan and add the chopped tomatoes, tomato paste, and stock. Reduce the heat to low, stir and cover with the lid. Simmer for 1 hour, stirring occasionally.

  6. Remove the lid from the saucepan, stir and simmer for a further 30 minutes, or until the beef is tender and the sauce has reduced by half. Season to taste.

  7. Add the yoghurt and coriander just before serving. Serve with basmati rice, naan bread and pappadams.

Steps:

• A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you evaporate the liquid (see recipe) Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or possibly morter. Add in thick coconut lowfat milk as needed to help blending. In a wok, deep skillet or possibly heavy pan combine paste, remaining coconut lowfat milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce heat and simmer uncovered till beef is tender (2-3 hrs). If you stop here you have a basic type of beef curry. Otherwise, continue cooking over medium heat, stirring, untnil the liquid evaporates and the oil begins to separate. Fry the meat carefully till browned; be careful not to scorch the meat. Searves 6-8 with other dishes.