Planning A Meal? Try these:
Side Dish: Potato Poha
Ave. Rating is


More Like This:
Lamb Stew Ave. Rating is 4
Thai-style Curry Ave. Rating is
Badam Diyea Mangsha (Beef in Cashew Sauce) Ave. Rating is
Bengal Chicken Masala with Potatoes Ave. Rating is

More Recipes from irt :
Potato in Curd Gravy Ave. Rating is 5
Malai Ladoo Ave. Rating is 5
Shankarpala (Fried Dough Snack) Ave. Rating is 5
Vegetable Curry Ave. Rating is 5
Eggplant with Rice (Vaangi Baath) Ave. Rating is 5

See all of irt 's recipes

 

Search Web




Chili, Beef and Almond Curry
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

Recipe courtesy of koshercurry.co.uk. Cook & prep times are estimates.

Serves: 4

Prep Time:
Cook Time:
Total Time:

East Indian/Chinese Meat Main Dish

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe


Ingredients

2 dried, mild, red chillies, such as sun-dried Italian chillies
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 black peppercorns
½ small stick cinnamon
10 green cardamom pods
1kg braising steak, trimmed and diced
7 tablespoon sunflower oil
3 onions, finely sliced
2 cloves garlic, finely chopped
½ tablespoon fresh ginger, finely chopped
1 Thai green chili, finely sliced
Sea salt to taste
50g ground almonds

Directions

  1. Dry-roast the chillies in a small frying pan over a low heat until lightly coloured. Put to one side.
  2. Roast the cumin, coriander, peppercorns, cinnamon and cardamom until they release a wonderful aroma. Tip into a pestle and mortar.
  3. Remove the stalks from the chillies, divide each into three and add to the spices. Grind to a fine powder.
  4. Mix into the meat with 1 tbsp of sunflower oil. Cover and chill for 3-6 hours.
  5. Preheat the oven to 150C/300F/Gas Mark 2. Heat 3 tbsp of oil in a casserole dish. Add the onions, garlic and ginger and fry over a low heat for 15 minutes until they are melting, soft and golden.
  6. Increase the heat and add the green chili and the spiced beef. Stir-fry briskly until the meat is thoroughly browned. Stir in 300ml water and season with salt. Bring almost to boiling point, then remove from the heat, cover and bake in the oven for 1.25 hours.
  7. Remove, mix in the ground almonds and adjust the seasoning. Garnish with coriander if you wish to add a little colour. Serve with toasted pitta bread and rice.

Reader Comments


Be the first to comment on this recipe!

 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2010 Recipe Trader