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A delicious Lamb or Beef curry!
Ingredients
- 2 Brown onions - roughly chopped
- 500g Cubed beef or Lamb
- 50ml Olive Oil
- 1 Tsp Chilli Powder adjust to taste
- 1 Tbsp Garam Masala
- 1Tsp Tumeric Powder
- 1 Stick Cinamon
- 2 Whole Cardamoms
- 1 Star Anise
- 1/2 Tsp Fennel seeds
- 1/2 Tsp Whole coriander seeds
- 1 BayLeaf
- 2 Cloves
- 4 Peppercorns
- 2 Cloves Garlic Crushed
- 1 Tbsp Fresh Ginger - minced/finely grated
- 1 Tsp Salt
- 450g Chopped Tomatos (1 can)
- 50g Tomato Puree
- 200 ml Hot Beef Stock
- 1 Tbsp Sugar
- 2 Potatoes (optional)
Instructions
- I mix all the spices in a bowl prior to cooking and on a large board - chop the onion ,grate the ginger and press the garlic. Dice the lamb (a roast leg is a good option) or beef into 2-3cm cubes - boil the kettle and add a stock cube into a cup.
- For best and easiest results use a dutch oven or at very least the thickest based pot you own.
- Heat the pot/dutch oven on the stove -Add the olive oil and braise the chopped onion, garlic, ginger and salt until translucent.
- Add all the spices and braise gently to release all the wonderful flavours.
- Add the meat and braise a little more - add all the remaining ingredients except the potatoes.
- Either turn the stove right down and simmer very gently or place pot/dutch oven in the oven on 150-60 deg for about an hour (check it is slowly bubbling never boiling!)
- Add the potatoes and continue to simmer until the meat is tender and the potatoes are tender.
- Serve with your favorite rice and or flat bread (see recipe on this site)
Notes
There is an initial investment in the spices needed - once you have them this is such an easy to make recipe with such an awesome curry flavour. Make with or without potatoes. This recipe freezes wonderfully and is a go to for us when camping - if freezing I would not include potatoes until you have thawed the curry and are doing the final step.
Serves
4