STEAK AND STOUT POTJIEFebruary 29, 2016
Biltong PotjieMarch 7, 2016
This dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. You'll come to realise how easy it is to make such a flavourful curry dish. Enjoy!
- 2kg good quality lean rump steak, cut into cubes
- sea salt & freshly ground black pepper
- 4teaspoons garam masala
- 4tablespoons natural yoghurt
- 4 -5tablespoons light olive oil
- 4large sweet onions, peeled and finely chopped
- 4garlic cloves, peeled and grated
- 5cm knob fresh gingerroot, peeled and grated
- 4tablespoons tomato puree
- 2tablespoons caster sugar
- 2(400 g) cans chopped tomatoes
- 800ml beef stock
- handful coriander, leaves separated, stalks finely chopped
- 6 -8cardamom pods
- 15 -20curry leaves
- 6long chilies, finely chopped
- For the spice mix
- 4teaspoons cumin seeds
- 4teaspoons coriander seeds
- 1teaspoon fennel seed
- 1teaspoon fenugreek seeds
- 4teaspoons mild curry powder
Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.
Courtesy of http://www.food.com/recipe/spicy-indian-beef-curry-351311