DRY CURRY BEEF 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:

• 1. Trim the meat of any excess fat or sinew and cut into 3 cm cubes.

  2. Place the onion and garlic in a food processor, and process until smooth, adding water, if necessary.

  3. Place the coconut milk in a large saucepan and bring to the boil, then reduce the heat to medium and cook, stirring occasionally, for 15 minutes, or until the milk has reduced by half and the oil has separated. Do not allow the milk to brown.

  4. Add the coriander, fennel, cumin and cloves to the pan, and stir for 1 minute. Add the meat and cook for 2 minutes, or until it changes colour. Add the onion mixture, chilli, lemon juice, lemon grass and sugar. Cook, covered, over medium heat for 2 hours, or until the liquid has reduced and the mixture has thickened. Stir frequently to prevent it sticking to the bottom of the pan.

  5. Uncover and continue cooking until the oil from the coconut milk begins to emerge again, letting the curry develop colour and flavour. Be careful that it does not burn. The curry is cooked when it is brown and dry.