BITE-SITE CUBES OF STEWING BEEF SIMMER GENTLY WITH SPICES UNTIL THEY ARE TENDER ENOUGH TO MELT IN THE MOUTH. THEY ARE SERVED WITH BASMATI RICE, COOKED UNTIL LIGHT AND FLUFFY.
SARVES FOUR
INGREDIENTS
225g/8oz/generous 1 cup basmati rice
15ml/1 tbsp sunflower oil
30ml/2 tbsp ghee or butter
1 onion, finely chopped
1 garlic clove, crushed
5ml/1 tsp ground cumin
2.5ml/1/2 tsp ground coriander
4 green cardamom pods
1 cinnamon stick
1 small red pepper, seeded and diced
1 small green pepper, seeded and diced
300ml1/2 pint/1 1/4 cups chicken stock
salt adn freshly ground black pepper
For the curry
30ml/2 tbsp vegetable oil
30ml/2 tbsp ghee or butter
675g/1 1/2lb stewing beef , cut into bite-size cubes
1 onion, chopped
3 green cardamom pods
2 fresh green chillies, seeded and finely chopped
2.5cm/1 in piece of fresh root ginger, grated
2 garlic cloves, crushed
15ml/1 tbsp Madras curry paste
5ml/1 tsp ground cumin
5ml/1 tsp ground coriander
150ml/1/4 pint/2/3 cup beef stock
1 Start bu making the curry. Heat half the oil and ghee or butter in a frying pan and fry the meat, in batches if necessary, until browned on all sides. Transfer to a plate and set aside.
2 Heat the remaining oil and ghee or butter and fry the onion for about 3-4 minutes until softened. Add the cardamom pods and fry for 1 minute, then add the chillies, ginger and garlic and fry for 2 minutes more.
3 stir in the curry paste, ground cumin and coriander, then add the meat and stock. Season with salt, bring to the boil, then lower the heat and simmer very gently for 1-1 1/2 hours, until the meat is tender.
4 When the curry is almost ready, prepare the rice. Put it in a bowl and pour over boiling water to cover, Set aside for 10 minuted, then drain, rinse under cold water and drain again, The rice will still be uncooked but should have lost its brittleness.
5 Heat the oil and ghee or butter in a flameproof casserole and fry the onion and garlic gently for 3-4 minutes until softened and lightly browned.
6 Stir in the cumin and ground coriander, cardamom pods and cinnamon stick, Fry for 1 minute, then add the diced peppers.
7 Add the rice, stirring to coat the grains in the spice mixture, and pour in the stock. Bring to the boil, then lower the heat, cover the pan tightly and simmer for about 8-10 minutes, or until the rice is tender and the stock has been absorbed. Spoon into a bowl and serve with the curry. Offer a little mango chutney, if you like.
COOK’S TIP
The curry should be fairly dry, but take care that it does not catch on the bottom of the pan. If you want to leave it unattended, cook it in a heavy-based pan or flameproof casserole, either on the hob or in an oven preheated to 180’C/350’F/Gas 4.