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Curry sauce 2

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.


  • Garlic, ½ bulb, crushed
  • Ginger, peeled and grated, ~2 tbsp
  • Coriander seeds, 2 tbsp
  • Cumin seeds, 2 tbsp
  • Cardamom pods, 4
  • Cinnamon bark, 1 stick
  • Black peppercorns, 4
  • Whole tomatoes, 400g tin, broken up
  • Tomato purée, 2 tbsp
  • Beef stock, 300ml
  • Coriander, 2 good handfuls, chopped
  • Red onion, 2 large, minced
  • Stewing beef, 500g, cut into 4cm chonks
  • Olive oil, a glug
  • Salt + pepper


  1. Toast the coriander seeds, cumin seeds, cardamom pods, cinnamon bark and peppercorns in a pan on a medium 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, cadamom seeds and black peppercorns to the mill followed by the chopped coriander, a teaspoon of olive 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. Take a heavy pan, add a glug of olive oil and brown the beef chonks in batches on a medium heat then set aside.
  6. In the same pan, add the curry paste, cinnamon bark and red onion, stir well and cook for 5 minutes, or until fragrant.
  7. Stir in the tomato purée and cook for a few minutes.
  8. Add the beef chonks back into the pan and stir well, ensuring all the chonks are evenly 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!
  1. Simmer for longer depending on the meat!