Tuesday, September 28, 2010

20100928 Beef Curry Dopiaza

(SOURCE: Delia's Complete How to Cook by Delia Smith)

I couldn't find some herbs mentioned in the recipe and hence replaced/skipped some of them. The result was still very good. If you have guests, sprinkle over some chopped fresh coriander leaves before serving.

900g beef stew, cut into 2.5cm chunks
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp ground cardamom
3 tbsp vegetable oil
450g onions, sliced
3 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 tbsp ground turmeric
1 tbsp freshly grated root ginger
2 medium tomatoes, skinned and chopped
75g creamed coconut
275ml boiling water
150ml yoghurt
salt and pepper

1. Heat 2 tbsp oil in the heavy based pan over a high heat, and brown the meat in batches. Set aside.
2. Add the rest of the oil over a high heat, and brown the onions for about 10 minutes. Add the garlic and chilli and cook for a further 2 minutes. Return the meat to the pan, and add the spices, ginger, and tomatoes. Stir well.
3. Grate the creamed coconut into a bowl and combine it with the boiling water. When it has dissolved, pour it into the pan followed by the yoghurt. Season with salt and pepper. Bring the mixture to a simmer, put the lid on and simmer for about 2 hours.

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