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Curry sauce 2

This is a curry sauce that lends itself to tougher pieces of meat like stewing beef, goat chops, etc. For the paste I use the mill attachment for my blender but I’ve also use a pestle and mortar which takes a little longer but is more satisfying.

Ingredients

• Stewing beef, 500g, cut into 4cm chonks
• Red onion, 2 large, minced
• Garlic, ½ bulb, roughly chopped
• Ginger, roughly chopped, 2 inches
• Coriander seeds, 2 tbsp
• Cumin seeds, 2 tbsp
• Cardamom pods, 5
• Cinnamon bark, 1 stick
• Black peppercorns, 8
• Whole tomatoes, 400g tin, broken up
• Tomato purée, 2 tbsp
• Beef stock, 300ml
• Coriander, 2 good handfuls, chopped
• Vegetable oil
• Salt + pepper

Instructions

1. Toast the coriander seeds, cumin seeds, cardamom pods, cinnamon bark and peppercorns in a pan on a medium-high heat until fragrant.
2. Set the pan aside to cool then use the flat side of a knife to release the cardamom seeds and discard the shells.
3. Add the garlic, ginger, coriander seeds, cumin seeds, cardamom seeds and black peppercorns to the mill followed by the chopped coriander, tomato purée, a teaspoon of vegetable oil, a splash of water and a pinch of salt.
4. Blend until a fine paste! You can add another splash of water if it’s struggling.
5. Put a good-sized pan on a medium-high heat add a glug of vegetable oil. Brown the beef chonks in batches then remove from the pan and set aside.
6. In the same pan, add another glug of vegetable oil followed by the red onion and cinnamon bark then cook until the onion starts to turn translucent.
7. Add the curry paste, stir well and cook for 5 minutes or until fragrant.
8. Add the beef chonks back into the pan and stir well, ensuring all the chonks are 8venly coated in the mixture.
9. Stir in the chopped tomatoes and beef stock, followed by a good pinch of salt.
10. Pop a lid on and simmer for 1 hour¹, stirring ever so often.
11. Remove the lid and reduce on a simmer for ½ hour (or more depending on your desired consistency). Stir often to prevent sticking!