Calcutta Beef Curry

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 lb beef, braising, trimmed and cubed
• 2 ounces oil or 2 ounces ghee
• 1 medium onion, sliced
• 1 teaspoon garlic, crushed
• 3 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon black peppercorns
• 4 dried red chilies, large
• 2 inches fresh ginger, grated
• 1 teaspoon ground turmeric
• 1/2 pint beef stock
• 1 teaspoon salt
• 2 ounces desiccated coconut
• 1/4 pint water
• 1 lemon

Recipe

• 1 cube meat to 1 1/2 inches. heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
• 2 crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed--not powdered). add to saucepan with the chilies (for a milder taste, remove seeds before crushing), and cook for a minute. add the grated ginger and turmeric; stir for 1-2 minutes.
• 3 add the beef, turning quickly to coat with spices. pour in the beef stock simmer for 15 minutes, and then add the salt.
• 4 combine coconut with hot water in liquidiser, blend for 1-2 minutes. pour mixture into saucepan; squeeze in the juice of the lemon.
• 5 bring back to boil and simmer uncovered for 40 minutes. thicken with corn flour if necessary.
• 6 serve with basmati rice and accompaniments.