Saturday, May 29, 2010
Amira's Beef Curry (updated)
This is what we had for dinner tonight. I bought the "Screaming Seeds" spice mix called Kashmiri Krush at a small gift shop in Red Hill, Victoria while on holidays in January this year. I added a teaspoon of the spice mix to the curry and it gave a lovely medium heat, just enough for my family's taste. If you don't want to use this, leave it out and just add a sprinkle of flaked chilli. Lovely to have on a cold winters night. ENJOY.
Recipe inspired by "Screaming Seeds Spice Co." recipe leaflet. You can visit the company's website to order the spices and view more recipes on line. http://www.screamingseeds.com.au/
(For those of you who have already viewed this post, please note there was a mistake in the cooking time. I have made the change and it is now correct.)
2 teas Olive oil
2 Onions, chopped
4 Garlic Cloves, grated
1 tab fresh Ginger,grated
1 teas Kashmiri Krush spice blend (by “Screaming Seeds Spice Co. ©”)
3 tab tomato paste
4 tab Curry Powder
1 kilo chuck steak or casserole steak, cut into 3 cm pieces
3 cups hot water
1 Cinnamon Stick
120 mls coconut milk
1. Heat olive oil in large heavy based pan, add onion and cook until soft and transparent. Add garlic and ginger and continue to cook until fragrant.
2. Add “screaming seeds ©” and mix to combine. Add curry powder, mix and then add the tomato paste. Stir thoroughly, you can add a tablespoon of water at this stage to help keep it moist.
3. Add the meat and stir to combine. Add the water and cinnamon stick. Stir. Lid on and cook for 1½ hours.
4. Add coconut milk, stir through and then lid on again for ½ hour.
5. Switch off heat, leave lid on and allow to rest for a 1 hour or so.
6. Just before serving remove lid and continue to cook until thickened to your liking.