Use beef, goat or lamb in this South Indian-inspired curry.
|1 Tbsp||Cumin, whole|
|1 Tbsp||Fenugreek seeds|
|5 tsp||Coriander seeds, whole|
|3||Dried chillies, or 4, optional|
|3 Tbsp||Canola oil, or 4|
|1 tsp||Crushed garlic|
|1 tsp||Crushed ginger|
|1½ kgs||Stewing beef, goat or lamb, cut into 2.5cm cubes|
|1 can||Diced tomato, approx 400g|
- Place the seeds and chillies (if using) in a heavy frying pan over a medium heat. Stir until slightly darker and aromatic. Pour on to a plate and cool. Grind finely with a pestle and mortar or in a small blender.
- Pour the oil into a large, deep frying pan. Add the shallots, garlic and ginger and pan-fry until softened. Add the curry leaves and ground spices. Cook, stirring, for 2 minutes.
- Add the meat and stir well so it is coated in the spices. Add the tomatoes and simmer for 3 minutes.
- Cover tightly and simmer on low for 1½ hours or until tender. Alternatively, cook in a 160C oven for about 2 hours. If there is too much liquid, remove the lid and simmer until it is reduced enough to cling to the meat.