A useful standard, mild curry, no frills or fiddly bits. Take care with the garam masala as shop-bought mixtures vary in intensity, depending on how much chilli is included.
Ingredients.
2 tblsp ground coriander.
1 tblsp ground cumin.
1 tblsp ground fennel seed.
1 tblsp ground fenugreek.
1 tsp ground cloves.
1 tsp ground turmeric.
Salt to taste.
½ cup oil.
1 large onion, peeled and chopped
600g lean beef, diced.
2 bay leaves, ribs removed, finely chopped.
¼ cup sour cream or coconut milk.
1 tsp garam masala [or to taste].
Method.
Prepare the spices and salt and mix together in a bowl. Heat the oil in a pan over a hot flame, add the onion and fry until caramelised. Add the spice mix and cook for 1-2 minutes, stirring well then add the meat and stir in, until covered with the spices, adding a little water if too dry.
Add the bay leaves and simmer gently, covered, for 30 minutes. Stir in the sour cream [or coconut milk] until fully incorporated. Cover and simmer gently for 30 minutes, or until the meat is cooked, stirring frequently. Remove from heat, allow to cool and place in a covered container over night. Reheat gently, stir in the garam masala, and serve immediately.
Serve with: Boiled or pilaf rice and stir fried vegetables.
Serves: 4.
Poddimok 