Dry spice mixture Wet spice mixture
1 dessertspoon ground coriander
1 dessertspoon ground cummin
1 teaspoon ground pepper
1 teaspoon ground fenugreek seed
1 teaspoon oregano
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon paprika
1/2 teaspoon tumeric
1/2 teaspoon ground ginger
1/2 teaspoon fenugreek leaves
1 teaspoon crushed garlic
1 teaspoon green chilli (finely chopped)
1/2 teaspoon ground red chilli
4 oz creamed coconut
4oz tomato puree
1/2 teaspoon tamarind puree
1 dessertspoon honey
1 crushed garlic
1/2 teaspoon cardamom
1/2 teaspoon cassia bark
1/2 teaspoon curry leaves
2 spanish onions, chopped
1 garlic clove crushed
1 cube of fresh ginger, finely chopped
Mix together the dry spice mixture and roll 1lb cubed beef unil well covered.
Chop onions, garlic, ginger and fry for a few minutes in ghee. Add the meat and gently fry a few pieces at a time.
Separately dissolve wet mix ingredients in warm water. Then add to the fried meat, combine and simmer for 15 minutes.
Add spice mixture and gently simmer for a few minutes more.
Put curry in an oiled casserole dish and simmer for half an hour, stir regularly to prevent the curry from sticking.
This recipe came from Curryholics Cult