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
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
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
Win a new 2014 Leisure Cookmaster range cooker in time for Christmas
Flavours of France plus win Le Creuset cookware
Desperate - ROYAL icing.
09 Dec 2013 10:53
06 Dec 2013 12:44
|Food and travel||
places to eat in London
06 Dec 2013 14:15
08 Dec 2013 09:20
|Can Anyone Help?||
09 Dec 2013 08:12
06 Dec 2013 09:54
08 Dec 2013 21:59
05 Dec 2013 16:54