Recipe: Beef Korma for Xenia

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BEEF KORMA

1 lb braising beef steak cubed (or 1 lb. ground hamburguer)
4 green cardamom pods
2 bay leaves
1 onion, sliced
1 whole clove garlic
water
1 tin evaporated milk
4oz grated coconut
4oz single cream
3 tablespoons mango chutney
quarter of an onion, finely chopped
2 teaspoon curry powder
half teaspoon chilli powder
1 finely chopped cayenne chilli
4 cloves garlic, crushed
2 inches root ginger, grated
5 tablespoons vegetable oil
4 tablespoons roughly chopped coriander leaves
1 tablespoon whole coriander leaves
1 teaspoon turmeric
1 teaspoon garam massalla
seasoned flour

Dip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours.

Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 2 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.

Add the cooked (or ground) meat pieces. Add the cream, coconut, mango chutney and milk and simmer for 10 minutes or until the meat is piping hot, stirring regularly. If needed add a little water or casserole juice to prevent the curry becoming too thick or dry.

Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

Servings: 4