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
- Toast the coriander seeds, cumin seeds, cardamom pods, cinnamon bark and peppercorns in a pan on a medium heat until fragrant.
- Set the pan aside to cool then use the flat side of a knife to release the cardamom seeds and discard the shells.
- 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.
- Blend until a fine paste! You can add another splash of water if it’s struggling.
- Take a heavy pan, add a glug of olive oil and brown the beef chonks in batches on a medium heat then set aside.
- In the same pan, add the curry paste, cinnamon bark and red onion, stir well and cook for 5 minutes, or until fragrant.
- Stir in the tomato purée and cook for a few minutes.
- Add the beef chonks back into the pan and stir well, ensuring all the chonks are evenly coated in the mixture.
- Stir in the chopped tomatoes and beef stock, followed by a good pinch of salt.
- Pop a lid on and simmer for 1 hour1, stirring ever so often.
- Remove the lid and reduce on a simmer for ½ hour (or more depending on your desired consistency). Stir often to prevent sticking!
- Simmer for longer depending on the meat! ↩