Bombay Curry

INGREDIENTS:

1 tbs olive oil

1 kg stewing steak

2 tbs plain flour

2 cups beef stock

1 cup red wine

2 onions chopped

2 cloves garlic chopped

2 birdseye chillies chopped finely

2 tbs grated fresh ginger

2 tsp tumeric

1 tsp ground cumin

1 tbs chopped fresh coriander

2 tsp curry powder

400g can diced tomatoes

2 tbs of tomato paste

¼ cup coconut cream

Bit of stuff to do, but no real difficulty involved.

Cube the meat into 2cm chunks, and coat with flour. Brown in a deep pan with a little oil. Remove and reserve.

Cook onion until just soft and then add garlic, ginger, chilli, turmeric, and cumin. Stir until just heated through and the aromas have been released.

Add the meat to the pan and fully coat with the spices and onion. Stir in the tomatoes, tomato paste, wine, curry powder, and one and a half cups of stock and season with salt and pepper. Reserve 1/2 cup of the stock to manage consistency later if needed.

Simmer covered over a low heat for one and a half hours, or until meat is very tender.

Stir in coconut cream so as to just lightly colour the dish, and then stir through the fresh coriander. Simmer uncovered for another 5-10 minutes, or until sauce has thickened slightly.

 

You'll have enough for six as a main.

 

AS WITH MOST CURRIES, THIS IS EVEN BETTER THE NEXT DAY AFTER THE FLAVOURS ARE FULLY INFUSED. IF THERE IS TIME, YOU CAN ACTUALLY PLAN TO COOK IT THE DAY BEFORE YOUR DINNER TO TAKE ADVANTAGE OF THIS.

SERVE WITH SAFFRON COLOURED RICE AND DICED CUCUMBER OR A RAITA.

 

A BIT OF A WESTERN TAKE ON A FAMOUS EASTERN CURRY. WORKS WELL AS PART OF AN INDIAN BANQUET