I’m not an idiot. And I know that the vast majority of Hindus do not eat beef. I know that. And I can’t ever remember having beef curry anywhere outside South East Asia (or possibly, in the very distant past of 1970s Lytham St Annes, out of a tin), but that doesn’t mean that it’s not allowed. Or indeed that it, in fact, cannot be a tantalisingly delicious dish. Because, as it turns out, it can – here’s how –
Curry with Beef
Start by putting the following into a dry frying pan: two teaspoons of coriander seeds, cumin seeds, cinnamon bark and a couple of cardamom pods and warm them up, then pound them with salt (not too much just yet – you don’t want to dry out the beef) and pepper corns and put them into a large casserole with a tin of chopped tomatoes and swoosh the tin out with a little water – into the casserole also.
Now cover about 500g of chunkily cut stewing steak with a little flour and seasoning and fry them in batches in the same frying pan until they are brown all over. Not to ‘seal’ them, but to caramelise the sugars in the beef thus bringing out more flavour (I mean really – what does sealing mean? Come on people – It’s time to destroy the fallacy of the scientific chef – do you honestly believe Heston Blumenthal got better than a C at O’ Level chemistry?)
Next, take four fresh red chillies, a large onion and 6 cloves of garlic, chop them all finely and fry them gently in oil and butter and add the spices. Next, into a liquidiser pour a big handful of raw cashews and enough milk to allow them to blend into something like a smoothie. blend them. Into something like a smoothie. Put it all in the casserole along with a handful of chopped fresh coriander and a tablespoon of turmeric, and put the casserole with its lid on in the oven at 150c for at least 2 hours.
Now, when you want to eat, make some of this brilliant rice (you can follow the same recipe but only cook for 15 mins if you prefer, the 40 mins is only if you want a crunchy bottom).
5 minutes before the rice is ready, take the casserole out, pour in 150-200ml of double cream and another handful of chopped fresh coriander into it and put it back in the oven.
That’s it. really really good. And even better on day two…