This recipe is a little more involved, adding a number of whole spices at the start of cooking as well as a generous amount of Caribbean curry powder. What that all add up to however is a deeply satisfying curry that I'm sure you'll agree is worth the effort.
Ingredients - Serves 4-6
3 tbsps veg oil
1 whole star anise
2.5cm cinnamon stick
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp mustard seeds
2 bay leaves
2 onions, sliced thinly
2 tbsps Caribbean Curry Powder
1/2 tsp ground allspice
1/2 tsp turmeric
1 tsp cracked black peppercorns
1 tbsp ginger & garlic paste
800g beef fillet, diced into small chunks
500g carrots, peeled and cut into rounds
500g sweet potatoes, diced
3 tomatoes finely chopped
600ml beef stock
800ml coconut milk
2 tbsps finely chopped coriander leaves
salt to taste
Heat the oil in a large frying pan over a medium heat and saute the whole spices with the bay leaves until they become fragrant and begin to crackle.
Add the sliced onions and saute until translucent, about 5 minutes. Tip in the Caribbean curry powder, ground spices, pepper, ginger/garlic paste and saute for a further 2 to 3 minutes, stirring well.
Add the beef, carrots and sweet potatoes. Season and mix well. Add the chopped tomatoes and cook, whilst stirring, for 3 minutes.
Now pour in the coconut milk and stock. Simmer for 30-35 minutes until the meat and vegetables are cooked through. Sprinkle with the coriander and serve with rice.