OMG this was delicious. I used a recipe from Curry Easy by Madhur Jaffrey, but adapted it because I didn’t have any brisket, just stew packs. I also had some wonderful local beef to use.
- 1kg beef (preferably brisket, tied for a roast, but diced for stew works OK too)
- salt and pepper
- 4 tsp whole coriander seeds
- 1 tsp whole cumin seeds
- 1 tsp fennel seeds
- 1/4 tsp whole fenugreek seeds
- 4 tbsp olive oil or other vegetable oil
- 1 inch of cinnamon stick
- 1 large onion, peeled and finely chopped
- 2 inches of ginger root, peeled and grated
- 4 cloves of garlic, finely chopped
- 2 tbsp of red wine vinegar, or 1 tsp lime pickle
- 350ml stock
- 1 tsp cayenne pepper
- 250ml coconut milk.
- sprinkle the meat with salt and pepper
- Put a small heavy pan over a medium heat. When the pan is hot, add the coriander, cumin, fennel and fenugreek. Toast for 30 seconds, and then empty onto a bit of kitchen paper or teatowel. Once the spices have started to cook, crush them in a pestle and mortar.
- Preheat the oven to gas 3, 160C.
- Put the oil into a large casserole dish. Once the oil is hot, brown the meat on all sides, and set it aside
- Next, fry the onion ginger, garlic and cinnamon in the same pan. Cook for around five minutes.
- Add the vinegar, stock, cayenne pepper, 1 tsp salt and the roasted ground sices. Stir together and add the beef. Bring to the boil.
- Cover and place in the oven for around 2 hours.
- When the meat is tender, transfer the casserole to the hob and stir in the coconut milk.
We served this with rice, but it also goes well with potato or bread.