Thai Red Beef Curry... Recipe

Serves 4-6

Ingredients:

3 tbsp sunflower oil
1 kg (2lb) chuck steak, trimmed and cut into 2.5 cm (1 in) cubes
8 Cardamon pods, split
2.5 cm (1 in) piece of cinnamon stick
2 bay leaves 6 cloves
8 black peppercorns
1 large onion, chopped
5 cm (2 in) piece of fresh root ginger, peeled and grated
4 garlic cloves, crushed
4 tsp paprika
2 tsp cumin seeds, coarsely ground
1 tsp coriander seeds, coarsely ground
1 tsp salt 1/2 tsp cayenne pepper
600 ml (1 pint) water
90 g (3 oz) plain yogurt
1 x 400 g (13 oz) can chopped tomatoes
1 large red pepper, cored seeded, and cut into chunks

Method:

1. Heat the oil in a large flameproof casserole, add the beef in batches, and cook over a high heat until browned all over. Lift out with a slotted spoon and drain on paper towels.

2. Add the cardamon pods, cinnamon stick, bay leaves, cloves, and peppercorns, and cook over a high heat, stirring for 1 minute. Remove from the pan and tie in a muslin bag.

3. Add the onion to the pan, and cook over a high heat, stirring, for about 3 minutes until beginning to brown. Add the ginger, garlic, paprika, cumin and coriander seeds, salt, cayenne pepper and 4 tbsp of the water. Cook, stirring, for about 1 minute.

Return the beef and spices to the casserole, then gradually add the yogurt, stirring. Stir in the remaining water. Add the tomatoes and red pepper, and bring to boil. Cover and cook in a preheated oven at 160 C (325 F, Gas 3) for 2 hours or until tender. Remove the bag of spices before serving.

Friendly Tip: You do not necessarily require chuck steak, a good portion of boneless beef, bought from a butchers will be just as good.