Recipe by KiwiHil
I was given this curry recipe years ago by a local Indian family. It is so adaptable and so delicious that I make it all the time with whatever ingredients I have. In the ingredients I have specified beef (due to the inflexibility of RecipeZaar!) but you can use beef, lamb or chicken, chickpeas or vegetables or any combination of these. Casserole beef cooks beautifully, it takes about an hour. Chicken with coconut cream is also lovely. Often we have it as a vegetarian/vegan curry with chickpeas and vegetables. Serve with rice, yoghurt and naan bread if you like it!
Top Review by Karen Elizabeth
We love curry and really enjoyed this!!!! Hot, yes, and that is even leaving out the optional chillies!! Put them in and this would be good and hot! Of the optionals, I used the coconut cream and the fenugreek, used fresh lemon juice rather than vinegar, and omitted the chillies. I didn't use the beef, or indeed any meat. I used a 400 gr tin of chickpeas, adding these at step 5 as directed, and then gave it maybe another half hour or a bit longer, for the flavours to develop a bit. I also gently sauteed some shrimps separately, and added these when I served up. I garnished with coriander and would add more coriander to DHs another time, because he loves it. An Excellent curry indeed, Kiwihil, thank you!!! A definite keeper! Made for Edition 10 tag game, Aussie Forum.
- 1 kg beef, chopped into suitably sized pieces
- 2 tablespoons oil
- 3 onions, finely chopped (medium)
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh ginger
- 1 teaspoon yellow mustard seeds
- 2 tablespoons lemon juice or 2 tablespoons vinegar
- 3 large tomatoes (chopped) or 3 tablespoons tomato paste
- 3 red chilies (optional) or 3 green chilies (optional) or 1 teaspoon chili powder (optional)
- 1 (8 ounce) can coconut milk (optional) or 1 (8 ounce) can coconut cream (optional)
Mix together spice mixture
- 2 tablespoons curry powder
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon garam masala
- 1 tablespoon ground fenugreek (optional)
- 1 teaspoon salt
Directions See How It's Made
- In a large pan, heat the oil and add the mustard seeds. Cook, with the lid on, while the mustard seeds pop.
- Add the onions, garlic and ginger and cook on medium heat, uncovered, until softened.
- Add the mixed spices and the lemon juice, cook for a few minutes, stirring.
- Add 250ml water or half the coconut milk, tomatoes and chilli powder if using.
- Add the meat and/or vegetables etc and stir to coat with sauce.
- Add another 250ml water or the remaining coconut cream.
- Stir, bring to the boil and simmer gently, uncovered, until cooked. The cooking time will vary depending on the cut of meat or type of vegetables used.