This tasted pretty close to the real thing (we live in Singapore). I used dried (flakes) coriander instead of ground. I simmered the beef for about 2 hrs, and discarded afterwards the cinnamon and star anise, but not the cardamom. My only suggestions are that you add a bit of sea salt or fine salt to enhance the taste, reduce the powdered almonds to 30g because the sauce becomes a bit too thick, and you can use chili flakes instead of the red chili.
Excellent curry; I usually like my curries pretty spicy but the unusual flavor combinations and richness made up for it. Only addition was about a tsp, of salt. Awesome recipe-thank you!
DH says this is a "real keeper". 2 pounds of stewing beef made barely enough for 4 of us, served with basmati rice and salad. I also cut the beef cubes smaller, as suggested, which was a good idea. And DH did add salt. So everyone's suggestions were useful. It is really quite easy to put together and I let it simmer about 2 hours. Yum!
Liked the seasoning of this. Next time I make it I'll cut the beef into smaller chunks and get it browned on higher heat. I tended to let the mixture simmer too long and too hot which caused the meat to get too overdone.
This is an outstanding mild curry. Despite the fact that each of the seasonings is strongly flavored in their own right, none of them stand out in the total (delicious) flavor; to me, that equals a perfectly seasoned dish. Don't be tempted to leave the almonds out, either. Only change I'll make next time is double the amount of red chili. Thanks for posting !
Made this as stated for dinner last night and it was awesome. The only thing I did different was reduce the almonds (DH deos not like any nuts whether whole or powdered in his main meal) and garnish it with cilantro and lime wedges. Really so full of flavour and punch. Served this with Basmati rice and salad and roast potatoes. Thank you for this keeper.:) Fay
this was excellent. the only thing i added was 2 tsp of turbinado sugar to cut down on the heat for the less adventurous eaters here. we really enjoyed this served over jasmine rice