A dry curry.
I used an electric wok for this as it is a good size and has better thermostat control than my stovetop.
This recipe is for a crowd or for freezing. It can be reduced proportionally.
- 1.5 to 2 kg lean stewing steak cut into bite size chunks
- 3 Tbsp cider vinegar
- 3 Tbsp tomato paste
- 2 tsp salt
- 2 tsp sugar
- 1 tsp ground fenugreek
- 1 Tbsp ground ginger
- 1 tsp turmeric
- 3 cinnamon sticks
- A sprig of curry leaves
- Chilli to your taste. I used two Tblsp dried chilli. This is a medium hot curry to my taste.
- 6 or 8 cloves
- 1 Tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp whole cumin
- 1 Tbsp black mustard seeds
- 1 Tbsp yellow mustard seeds
- A few star anise pods
- A few cardamom pods
- A few splashes of oil
- 4 onions
- Lots of garlic
- A cup of coconut cream
- 1 Tbsp Garam Masala
- Oil for frying
- Put aside the mustard seeds, anise, cardamom, whole cumin seeds and Garam
- Mix the remaining spices, salt, sugar, tomato paste, oil and vinegar in with the meat and leave to marinate for half a day or more
- Chop the onions and garlic and blend to a smooth paste with the coconut cream
- Crack the anise and cardamom pods and fry in oil until fragrant,
- Add the mustard seeds and fry until they pop
- Add the cumin, then the blended onion mixture and meat
- Fry, stirring, until it begins to brown
- Turn the heat down very low and simmer covered for two or three hours or more, stirring periodically to ensure it does not burn.
- The sauce will thicken and coat the meat.
- When all liquid is gone and oil is returning, the meat will darken.
- Stir in the garam masala and cook a few minutes more before serving.
Serve with pea rice (When the rice is almost cooked, stir in frozen peas and let them heat through) – and chutney and chapatis.
This curry keeps well and improves with age. It can be frozen. This recipe serves 8 to 10.