When I was 18 I worked in an Indian restaurant. It was a brief love affair, lasting a whole week! Like all love affairs, I was absolutely besotted at the beginning. I couldn’t wait till our next rendezvous. The sights and sounds in the kitchen were fascinating to me, and the smells of all the spices was almost intoxicating. But I started to see faults in my lover. So demanding, such hard work and so not my type. So we parted ways, but whilst that love affair didn’t last I never stopped loving it (the food, that is). In the past I used to make curries with the help of jars, but have vowed to make more from scratch. This is the start of hopefully more. Serves 4.
- 2 tablespoons olive oil
- 6 shallots
- 6 cloves garlic
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 whole large red chilli, diced
- 2 teaspoons grated ginger
- 2 tablespoons lemon juice
- 800g diced beef
- 8 medium tomatoes, quartered
- 500ml beef stock
- Coriander, to garnish (optional)
- 200g greek yoghurt
- 1/4 cucumber, diced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- Add olive oil to a large frying pan.
- Fry shallots over a low-medium heat, till browned. Approx 10 minutes.
- Increase heat to medium. Add garlic, ginger, chilli and spices. Fry for 2-3 minutes, stirring often.
- Add beef to the pan and fry for 3-4 minutes to brown.
- Add tomatoes and beef stock.
- Lower heat to low, cover with a lid and cook for 2 hrs.
- Remove lid, increase heat to medium and cook for a further 30mins-1 hr, until sauce is thick. Stir regularly to prevent it catching.
- To make the raita; simply mix ingredients together in a small bowl.
- Serve with basmati rice, poppadoms and coriander. Enjoy!