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4 tablespoons vegetable oil
500 gram braising steak, diced
1 medium onion, diced
2 garlic cloves, finely chopped
1 teaspoon cumin + 1 teaspoon coriander
1 teaspoon turmeric + 1 teaspoon black pepper
1 teaspoon chilli powder + ½ teaspoon ginger
½ teaspoon cinnamon + 3 cloves
200g of a can chopped tomatoes
125g naturel yoghurt
1 tablespoon vinegar
a pinch of sugar & one of salt
This fragrant Indian curry is too spicy for kids, exceptions aside. We make it with all the teaspoons in half, then it is still nice and spicy but not overly hot. We also cut the oil in half, but you can make your own choice. All the spices are powders.
How to make the Aromatic Indian curry
Fry the beef chunks in the oil until brown on all sides.
Take them from the pan using a slotted spoon and put aside.
Place the onion and garlic in the same pan on low heat.
Fry them soft and golden in the oil with the beef juices.
Turn up the heat, add all spices and fry them for 1 minute.
The spices should start to smell aromatic, do not let them burn.
Place the beef back into the pan, add the tomatoes then stir until combined.
Bring the curry to the boil then remove it from the heat.
Stir the yoghurt and the vinegar into the curry.
Season the curry to taste with the salt and the sugar.
Place the pan back on the hob and bring the curry to the boil.
Place the lid on the pan then allow curry to simmer for 2 hours or until the beef is tender.
We cook nut flavoured Basmati rice to serve with the curry.
And we serve a bowl of cucumber to go with it ;)