This is a stunning, rich, flavoursome curry, made slightly more robust by adding chunks of cooked potato and some green beans. It can be made without the added vegetables but this way saves me making a vegetable side dish. It works just as well made with lamb.
800g stewing beef, cut into 1 inch pieces (I used shin of beef)
1tbsp rapeseed oil
1 large onion, finely chopped
6 whole cloves
6 green cardamon pods, gently crushed
1 large green chilli, de-seeded and finely chopped
1 inch of ginger, grated
2 garlic cloves, finely chopped
1 dessert spoon good curry powder (I use a mild Madras)
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
250ml beef stock
400g tin chopped tomatoes
2-3 cooked potatoes cut into 2 inch chunks
150g cooked green beans
2 tbsp chopped fresh coriander
Heat the oil in a large frying pan and fry the onion, cloves and cardamon pods until the onions are just softening. Add the green chilli, ginger and garlic and fry for a further 2 minutes, stirring to prevent the garlic burning.
Mos the dry spices with a tablespoon of water and add to the pan, stirring to coat the onion mixture. Add the beef and fry, turning occasionally, for 5-8 minutes until the meat is lightly browned.
Add the tomatoes, salt and stock and either cover and simmer for 1 1/2 to 2 hours OR cook in the oven at 140C for 2 hours. Add the potatoes and beans to the pan 20 minutes before the end of the cooking time- any sooner and you risk the potatoes collapsing.
Stir through half the coriander and use the rest to garnish.