Saturday, October 22, 2011
| 1 stick whole cinnamon | 2 tsp curry powder
| 3 tsp masala | 1 tsp jeera (cumin)
| 1tsp whole mustard seeds | 8 cardamons, bruised
| 4 bay leaves | 3 star aniseed | Handful of curry leaves
| Salt | Pepper | 500g Beef or lamb, cubed or minced
| 50g Tomato paste
Dice the onions and chop up the garlic. Fry them in ghee or butter, till it is glassy. Add the spices and fry for about 1 min. Add in meat. Fry till brown. Add in tomato paste and continue to fry. If you want a tomato curry you can add in a tin of tomato and onion mix. I have also added in butter beans, and potatoes at this stage. Add in a bit of water and simmer. Serve with basmati rice, cucumbers, chopped up tomato and onion salad, chutney and dessicated coconut.