Beef and Potato Curry

A SLOW-SIMMERED CURRY WITH AN INTERESTING COMBINATION OF SPICES IS JUST THE THING TO WARM YOU UP ON A WINTRY DAY. SERVE WITH WARMED NAAN BREAD AND SPINACH AND MINT YOGHURT. THIS DISH IS PERFECT FOR MEAT LOVERS AND CAN BE ENJOYED DURING A CASUAL DINNER PARTY OR A FAMILY MEAL.

SERVES 4 | PREPARATION TIME: 35 MINUTES | COOKING TIME: 2 HOURS 10 MINUTES

FRESH

3 onions, finely chopped

8 small green chillies, finely chopped

2.5cm piece ginger, peeled and finely shredded

4 garlic cloves, very finely chopped

1kg casserole steak or stewing beef, diced into 2.5cm cubes

1 potato, peeled and chopped into large cubes

SPICES

1½ tablespoons garam masala

1 tablespoon ground turmeric

4 cloves

2 bay leaves

4 green cardamom pods, slightly cracked

5cm piece cassia or cinnamon stick or

1 teaspoon ground cinnamon

1 teaspoon fennel seeds

PANTRY/LARDER

400ml tin coconut milk

25g ground almonds

1 tablespoon tomato paste (concentrated purée)

3 tablespoons ghee or oil

2 teaspoons salt, or to taste

1. Mix together the coconut milk, ground almonds and tomato purée to form a paste. Set aside.

2. In a mini blender or using a mortar and pestle, grind the onions, green chillies, garam masala, turmeric, ginger and garlic to a smooth paste.

3. Heat the ghee or oil in a large heavy-based saucepan over a medium heat. Add the cloves, bay leaves, cardamom, cassia or cinnamon stick and fennel seeds and fry for 1 minute.

4. When they begin to crackle add the onion paste and cook over a low heat for 3–4 minutes, or until the oil separates and the paste turns golden brown.

5. Stir in the meat, turn up the heat slightly and continue cooking, stirring occasionally for 10–12 minutes, or until the liquid has evaporated and the meat starts to brown.

6. Next, stir in the coconut paste and salt, then stir well until the meat is coated. Cook for 4–5 minutes, stirring occasionally. Cover with a lid and simmer for 1 hour 15–20 minutes.

7. Add the potato, cover and continue simmering for 30 minutes, or until the meat is tender and the potato is cooked through.

8. Remove from the heat, keep covered with the lid and allow the meat to rest for 15–20 minutes before serving.