From delicious.' "Love to Eat", this is a really easy curry that absolutely sings with the curry leaves. If you can't find Kashmiri chilli powder (welcome to the club!), substitute 3 parts paprika with 1 part cayenne. Serve with greek yogurt, rice and a refreshing side.
- 2 onions, chopped
- 3 garlic cloves, chopped
- 2 tbs grated ginger
- 2 long red chillies, chopped
- 1 stalk lemongrass (inner core only), chopped
- 1/4 cup ghee (or sunflower oil)
- 1.5 kg chuck steak, trimmed, cut into 3cm pieces
- 12 curry leaves
- 2 tbs ground cumin
- 2 tsp Kashmiri chilli powder
- 2 tbs ground coriander
- 2 tsp ground turmeric
- 400 mL coconut milk
- 1 1/2 cups beef stock
- 2 cinnamon quills
- 1tbs tamarind paste
- 1 tbs brown sugar
- Preheat oven to 160ºC.
- Combine onions, garlic, ginger, chillies and lemongrass in a food processor and pulse to a coarse paste.
- Heat 1 tbs ghee in a casserole or large overproof saucepan over medium-high heat. Cook beef, in batches, turning, until browned. Set aside.
- Add remaining 2 tbs ghee to casserole and cook the onion mixture with the curry leaves, cumin, chilli powder, coriander and turmeric, stirring, for 1-2 minutes or until fragrant. Return beef to casserole, then add coconut milk, stock, cinnamon, tamarind and sugar, and stir to combine.
- Bring to the boil, then cover and transfer to the oven. Cook for 2 - 2 1/2 hours until beef is really tender and amazing.
- Serve, topped with yoghurt.