|1 kg Chuck/Blade Steak – cubed||1 Teaspoon Cumin powder|
|4 Large Cloves Garlic – crushed||1 Teaspoon Cumin seeds|
|3 Large Brown Onions – diced||1 Teaspoon Coriander Powder|
|2 oz. Vegetable Oil||½ pint Beef Stock|
|2 Large Tablespoons Vindaloo Paste||3 Large Bay Leaves|
|21 Large Tablespoon Tomato Paste||¼ cup Coconut Cream|
|1 Large Tablespoon Peanut Paste||1 Tablespoon Lime juice|
|Level Tablespoons Curry Powder||1 Teaspoon fresh ginger grated|
Fry Onion and Garlic in Oil until it is well cooked. It is important that the onion is well cooked when making a curry.
Add Curry Paste and Powder – cook for 2 minutes
Add Peanut Paste and Tomato Paste –cook a further 2 minutes
Add Cumin Powder and Seeds, Ginger and Coriander Powder – mix well
Add Meat and coat with the mixture and then brown.
Add Lime juice
Add Stock Gradually and stir constantly
Add Coconut cream and Bay Leaves to the mixture.
Simmer slowly 1 ½ to 2 hours LID ON (Until Meat is very tender) Stir occasionally.
The recipe is easy to make. Measure out the ingredients and just add as required. It is a real Indian curry but not too hot. By adding more coconut cream you can reduce the heat and if you reduce the coconut cream you can increase the heat. You can of course reduce the curry paste but try it first as everyone likes it as it is.