If you decide to try it out, let me know if you think it works. Be warned though, it's still pretty hot so you might like to reduce the chillies if you don't want a tingling mouth :) Serves around 10 people, but it freezes really well so make a batch of it and keep it in the freezer for those Friday night curry cravings!
Ingredients
2 tbsp coriander seeds
2 tsp black peppercorns
2 tsp fennel seeds
2 tsp fenugreek seeds
pinch of ground cloves
Good pinch of dried curry leaves
8 fresh red chillies
1 tbsp olive oil
4 onions, chopped
2 tsp grated fresh ginger
4 tsp crushed garlic
1 tsp chill flakes
1.3kg diced beef, cut into 2.5–4cm (1–1½in) cubes
3 400g tins chopped Italian tomatoes
1.5l beef stock (I use the ready made liquid stock but 3 cubes would be fine)
2 tbsp tomato puree
salt to taste
1 large bunch chopped coriander, to garnish
Instructions
Put the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves and chilli flakes into a small pan (I use a Le Creuset small saucepan or a small frying pan but almost anything will do) and set it over low heat. Shake the spices in the pan a few times while they heat until they give off an aroma. Transfer to a small plate and leave to cool, then grind in a spice grinder or coffee grinder.
Pour the oil into a large cast iron casserole and set it over medium heat. When the oil is hot, add the onions and cook, stirring, until they're translucent and starting to colour. Add the grated ginger, crushed garlic and red chillies and fry for about a minute - make sure they don't burn. Add the meat and fry, stirring, for about five minutes. Add the tomato puree and spices and stir well for a couple about 10-20 seconds, then add the tinned tomatoes, stock and bring to the boil.
Turn the heat to a slow boil cook to reduce the liquid to a thick sauce (it took me 1 hour or until the mat is tender. Uncover the pan and boil away a lot of the liquid, until a thick sauce clings to the meat. Garnish with finely chopped coriander to serve.
