Beef Dopiaza
For Babs' birthday we decided to have another go at the delicious
that
had been so successful first time round.
  
We roasted whole spices in a frying pan for a couple of minutes,
taking care not to burn them, (1 teaspoon cumin seeds, 1 teaspoon
coriander seeds, 3 cardamom pods, 1 teaspoon fennel seeds). We
then put them in a pestle and mortar and crushed them to a powder
together with 1 teaspoon ground fenugreek and 1 tablespoon ground
turmeric.
  
Next we browned off chuck steak pieces. Removed them to a plate,
then added more oil and fried 4 sliced (half moons) onions till
well browned.
  
Then we added finely chopped garlic, 2 green chillies and a small
piece of ginger and cooked for a further 2 minutes.
  
Next we returned the meat to the pan and added the spices and
2 medium tomatoes, skinned and chopped, 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.
  
This was followed by 150ml of natural yoghurt. We brought the
mixture up to a slow simmer, put the lid on and simmered very
gently for about 2-3 hours, stirring occasionally.
  
Just before serving we added the juice of 1 lime and sprinkled
over some chopped fresh parsley. We served it with pilau rice.
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