RECIPE: Get a fire in your belly
THIS curry is not meant to be mild.
It should be fiery and bring out beads of perspiration on your forehead while you are eating it.
The flavours will really mingle if this curry is made in the morning and consumed for your evening meal.
INGREDIENTS: 450g topside or chuck steak, cut into 2cm pieces
1 tsp ground cumin
1½ tsp chilli powder
1 tsp ground coriander
4 whole cloves
2 tsp Sri Lankan meat curry powder
½ tsp fenugreek seeds, lightly roasted
2 green cardamom pods, bruised
1 cinnamon stick
½ tsp ground turmeric
½ tsp Sri Lankan roast curry powder
½ tsp salt
½ tsp freshly ground black pepper
5cm piece of pandanus leaf
2cm piece ginger, peeled and thinly sliced
2 tbs vegetable oil
1 small onion, finely chopped
2 garlic cloves, finely sliced
1 sprig curry leaves, leaves picked
1 tbs tomato paste, (optional)
1 beef stock cube, (optional)
METHOD: Place the meat, spices, pandanus leaf and ginger in a large bowl and toss to combine well.
Heat the oil in a large heavy-based saucepan over low heat, add the onion, garlic and curry leaves and cook for 3-5 minutes or until the onions are soft but not brown.
Increase the heat to high, then add the meat and stir for 3-4 minutes or until the meat is evenly coloured.
Cover with 1 litre water, then add the tomato paste and stock cube if using, bring to the boil, then reduce the heat to low and simmer for 45 minutes or until the beef is tender and the sauce is thick.
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