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.

INGREDIENTS
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

METHOD
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.