This is a very easy recipe from ‘Curry Easy’ – a regular source of inspiration. I made a smaller version than the recipe in the book. I served it with rice and a side serving courgettes, sliced into finger-sized lengths, quickly fried and sprinkled with salt, pepper, coriander, a tiny pinch of cayenne pepper and a squeeze of lemon juice,
INGREDIENTS:
- vegetable oil
- 3 green cardamom pods
- a stick of cinnamon
- 450 to 500g diced beef, in large chunks
- 1/2 tsp cumin seeds
- 1 small onion, chopped
- 200ml plain unsweetened yoghurt, whipped to smoothness
- 1 tbsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
METHOD:
- Preheat the oven to 180C
- Heat the oil in a casserole pan, and add the cardamom and cinnamon for a few seconds, before adding the meat, and stirring to ensure that each side is browned. Transfer the browned meat to a bowl .
- Add the onions and cumin seeds to the casserole pan, and fry over a medium heat until the onions are beginning to brown.
- Add the meat back to the pan along with the coriander, ginger, cayenne pepper and salt, then stir in the yoghurt.
- Cover the casserole dish and bake in the oven for 1 hour 30 minutes. Madhur Jaffrey suggests covering the dish with tin foil before putting the lid on, and this will keep the moisture in more effectively.