I fell in love with this recipe the first time I cooked it. Being of little to low skill in the kitchen as a uni student I wasn't very adventurous beyond the easy one pot, one dish cooking style (think shepherds pie, cottage pie, hot pots, stews, casseroles) so this was a revelation, I always thought curry was beyond me. This recipe is so simple and so delicious.
800g beef stewing steak, cut into 2.5cm cubes For the marinade
3 tablespoons vegetable oil 1 tbsp white wine vinegar
2 onions, finely chopped 1 tbsp chopped garlic
2-3 green cardamom pods 1 tbsp chopped ginger
1 teaspoon mustard seeds 2 tbsps Ceylon Curry Powder
10 curry leaves 1 tsp red chilli powder
2 cloves ½ tsp crushed black pepper
2.5cm piece of cinnamon stick salt
2 strips pandan leaves
3 ripe tomatoes
2 fresh red chillies
150ml beef stock
150ml coconut milk
Mix all of the ingredients together for the marinade in a bowl. Add the beef cubes and mix well, then pop in the fridge for half an hour.
Sauté the onions with the cardamom, mustard seeds, curry leaves, cloves, cinnamon and pandan leaves until lightly coloured. Add the beef, tomatoes, red chillies and the stock and give everything a good stir. Bring to the boil and then gently simmer for 30 minutes (or until the beef is cooked). Stir in the coconut milk and simmer for a further 2 to 3 minutes to heat through. Check the seasoning and then serve. I like to serve this with homemade Paratha.