Beef Curry

Ingredients:

• 5ml spoon ground cinnamon
• 2 x 5ml spoons paprika
• 1½ x 5ml spoon each ground turmeric, coriander, cumin, mustard, ginger and freshly ground black pepper
• ½ x 5ml spoon crushed chilli
• 15ml spoon wine vinegar
• 5ml spoon anchovy essence
• 6 x 15ml spoons oil
• 3 onions, chopped
• 600ml beef stock
• 227g can tomatoes
• 2 cloves garlic, crushed
• 25g dried apricots
• 1 bay leaf
• 750g stewing beef, cubed
• 5ml spoon salt

Place all the spices in a small bowl and mix to a dryish paste with the vinegar and anchovy essence.
Heat the oil in a pan, add the onion and fry gently until soft. Stir in the spice mixture and cook stirring for 2 to 3 minutes. Add the stock, tomatoes with their juice, garlic, apricots and bay leaf. Bring to the boil and simmer for about 15 minutes. Add the beef and salt, cover and simmer for about 2 hours. Cool. To freeze, spoon into a foil dish. Cover, place in a polythene bag, seal, label and freeze.To serve, turn into a saucepan and thaw over gentle heat, bring to boil. Cover and simmer for 30 minutes, adding a little water if the curry becomes dry. Serve with boiled rice, chutney and poppadoms.

Print:  | Beef recipes: >> | Country: | Yield: 4 |