Diced Steak Curry with Coconut and Ginger
| 4 tbsp Oil |
| 2 Onions (chopped) |
| 3 cloves Garlic (finely chopped) |
| 1 large piece fresh Ginger (grated) |
| 2 green Chillies (chopped) |
| 3 tsp Curry Powder |
| 1 tsp Cumin |
| 10 whole Cardamom Pods |
| 880g Diced Steak |
| 40g Flour |
| 400ml tin Coconut Milk |
| 2 tbsp Tomato puree |
| 300ml Stock |
| Salt and Pepper |
Preheat Oven to 150ºC/300°F/Gas2
Heat 2 tbsp of the oil in a large flameproof casserole dish; to this add the onions and gently fry for 10 minutes. Add the garlic, ginger and green chillies and cook for 2–3 minutes then add the curry powder, cumin and cardamom pods, stir and cook for 1 minute, remove from pan and reserve.
Heat another 2 tbsp of oil in the pan. Toss the diced beef in the flour and brown all over.
Return the reserved mixture to the pan with the coconut milk, tomato purée and stock, season with salt and pepper and bring to the boil. Cover and cook in a preheated oven at 150°C/300°F/Gas2 for 2-3 hours, stirring once.
Chefs Tip: If you prefer a mild curry remove the seeds from the green chillies before you chop them.
Serve with rice and or naan bread.
