This is my version or adaption of a wonderful Madhur Jaffrey recipe. Great to share with friends on a cold night. I generally serve with yellow rice, cauliflower with green chillies and ginger, and cumin potatoes. And lots of full-fat yoghurt.
Put the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, chillies and cloves into a small cast-iron frying pan and set over a medium heat.
Stir the spices over the heat until they are a shade darker and give off a roasted aroma. Leave to cool then grind in a spice grinder.
Pour the oil into a wide pan or wok, preferably non–stick, and set it over a medium-high heat.
When it is hot, put in the onions and cook, stirring until they turn brown at the edges.
Add the ginger, garlic, and green chillies and stir for 20 seconds. Add the meat and cook, stirring for 5 minutes.
Stir in the tomatoes, ground roasted spices, salt and coconut milk and bring to the boil.
Cover the pan, turn the heat down to a low simmer and cook gently for 1.5 hours or until the meat is tender.
Before serving, remove the lid and boil away any excess liquid to leave a thick sauce. Serve with yellow rice.
I find that chuck steak is better than blade. If you have the time, prepare the curry earlier and let sit for an hour or two to allow flavours to develop. Then heat up before serving.
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