Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 tablespoon black mustard seeds

  3. 1 medium onion, finely diced

  4. 2 cloves garlic, chopped

  5. 8 curry leaves

  6. 2 tablespoons curry powder

  7. 600 g beef, in bite size pieces - round, chuck or stewing meat

  8. 3 cups beef stock

  9. 1 tablespoon each or fresh tarragon, parsley and chives

  10. Cooked rice

  11. 100g dried chillies

  12. 50gm coriander seeds

  13. 25 gms cumin seeds

  14. 2 cardamom seeds, split and seeds removed

  15. 1 teaspoon fenugreek seeds

  16. 1 x 5cm cinnamon stick

Instructions Jump to Ingredients ↑

  1. In a large pot, heat the oil and when smoking, tip in the mustard seeds — cover with lid and leave to sit for 15 seconds. Add the onions and cook for a few minutes, stirring all the time.

  2. Add the garlic, curry leaves and powder — stir for a few minutes and then add the beef pieces. Move around the pot to seal and coat the beef with the curry mixture.

  3. Pour in the stock/water, bring to a simmer and cook for 1 hour. Check to see the beef is cooked through before serving.

  4. Serve with heaps of cooked long grain rice and suitable sambals such as bananas desiccated coconut, chopped onion and tomatoes, mango chutney and natural yoghurt.

  5. Curry Powder Over low heat, dry fry all the spices except for the cinnamon until dark brown, but not burnt.

  6. Remove from heat and break the cinnamon stick into the mixture and when cool enough either pound all the ingredients in a mortar and pestle or in a designated spice grinder.

  7. Store in an airtight jar.


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