Beef Curry cooked in Yoghurt
|Need help with conversions?|
|You will also need a small, lidded casserole.|
First heat the oil up in a small casserole, then add the onion and cook over a medium heat to soften for 5 minutes.
Next turn the heat up high, add the cubes of meat and brown them on all sides, stirring them round the casserole. Now crush the cumin and coriander seeds with the cardamom pod, using a pestle and mortar (or else a bowl and the end of a rolling pin), and add them to the meat. Then stir in the garlic, ginger, turmeric and chilli, and cook for a minute or so before adding the yoghurt and 2½ fl oz (60 ml) water. Season with a little salt, then give everything a good stir to get it properly blended.
Put a lid on the casserole, then with the heat at the lowest possible simmer, cook the curry for 1½ hours, giving it a stir from time to time to make sure it isn't sticking. When the time's, stir in the creamed coconut, put the lid back on and cook (still very gently) for another 10-15 minutes.
Test the meat with a skewer to make sure it is tender and taste to check the seasoning.
Then serve with rice and mango chutney.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.
Most Popular recipes
Go fresh with Tefal Fresh Express!
21 May 2013 23:06
20 May 2013 21:15
21 May 2013 13:50
|Food and travel||
20 Apr 2013 08:44
21 May 2013 09:22
|Can Anyone Help?||
Cleaning Computer Keys
21 May 2013 18:20
You cannot be serious
21 May 2013 07:12
21 May 2013 11:48
STOP PRESS !!
21 May 2013 19:42