Thursday, 11 July 2013

Beef Curry with Green Chillies and Tamarind

Beef Curry with Green Chillies and Tamarind
adapted from Rick Stein's India

500g boneless beef rump, cut into 4cm cubes

3 shallots, roughly chopped
8 cloves garlic
1 knob ginger
3 green chillies, chopped

2 tsp black mustard seeds
2 cloves
1 small piece cinnamon stick

1 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp turmeric powder

1 tbsp vegetable oil
2 tbsp tamarind liquid

Put the  shallots, garlic, ginger and chillies into a food processor and blend to a paste.
Heat the oil in a heavy-based pan.
Add mustard seeds, cinnamon stick and cloves.
Add the beef and fry until browned.
Add the processed ingredients, the ground spices and salt and fry for a further 5 minutes.
Pour over enough water to just cover, turn the heat down to low and simmer for about 30 minutes.