Beef Curry Dopiaza
Despinaki & Babs both love a good curry, but Despinaki to
her shame has never made one from scratch. We decided to try a
Dopiaza style curry.
First of all we roasted the whole spices, (1 teaspoon cumin seeds,
1 teaspoon coriander seeds, 3 cardamom pods, 1 teaspoon fennel
seeds) and to do this we placed them in a small frying pan over
a medium heat and stir and tossed them around for 1-2 minutes.
We then transferred them to a pestle and mortar and crushed them
to a powder. We added to this 1 teaspoon ground fenugreek and
1 tablespoon ground turmeric.
We also blitzed 2 cloves of garlic, 1 green and 1 red chilli
and some fresh peeled root ginger.
Next we warmed some oil over a high heat and browned 400g of
chuck steak pieces. Removed them to a plate, then added more oil
and fried 3 sliced onions till well browned. Then we added the
garlic, chilli and ginger mix and cooked for a further 2 minutes.
Next we added the crushed spices and 2 medium tomatoes, skinned
and chopped, returned the meat to the pan and stirred everything
around.
  
  
Next we grated 75g creamed coconut into a bowl and combined it
with 275ml of boiling water, when it was dissolved we poured it
into the pan, followed by 150ml of natural yoghurt and some seasoning.
We brought the mixture up to a slow simmer, put the lid on and
simmered very gently for about 2 hours.
Just before serving we added the juice of 1 lime and sprinkled
over some chopped fresh coriander. We served it with pilau rice.
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