Beef Curry
30 ml vegetable oil
2 onions, chopped
2 tspn coriander seeds
1 tspn cumin seeds
4 brown cardamon pods
8 cloves
2 cinnamon sticks
10 black peppercorns
1 tbsp minced ginger
1 tspn minced garlic
1 tspn ground turmeric
1 tspn cumin
1 tspn finely chopped red chillies
2 tbsp tomato puree
250 gm beef, cubed
1 tspn ground cumin
1 cup water
a good pinch of sea salt flakes
2 tbsp fresh coriander leaves
steamed rice
2 onions, chopped
2 tspn coriander seeds
1 tspn cumin seeds
4 brown cardamon pods
8 cloves
2 cinnamon sticks
10 black peppercorns
1 tbsp minced ginger
1 tspn minced garlic
1 tspn ground turmeric
1 tspn cumin
1 tspn finely chopped red chillies
2 tbsp tomato puree
250 gm beef, cubed
1 tspn ground cumin
1 cup water
a good pinch of sea salt flakes
2 tbsp fresh coriander leaves
steamed rice
Heat oil in a wok (or large non-stick pan) and fry onions until golden brown. Add coriander and cumin seeds, cardamon, cloves, cinnamon and peppercorns. Mix well and cook to toast. Then add ginger and garlic. Mix well and briefly cook. Add turmeric, cumin and chillies. Toss well and then add tomato puree and cook for a few minutes. Then add beef and stir for about 5 mins until sealed. Add water and salt. Mix well and cook for about 15 mins. Turn heat down, add coriander, cover and simmer for 30-45 mins until beef is tender. Serve on a bed of steamed rice.