Recipe: Beef Dopiaza
- Details Category: Beef Based Curry Published on Saturday, 01 March 2014 18:19 Written by Super User :
- 2 lb (900 g) chuck steak, chopped into 1 inch (2.5 cm) pieces
- 1 rounded teaspoon cumin seeds
- 1 rounded teaspoon coriander seeds
- 3 cardamom pods (whole)
- 1 level teaspoon fennel seeds
- 1 level teaspoon whole fenugreek (alternatively, use ground fenugreek)
- 3 tablespoons groundnut oil and large knob of butter
- 2 medium onions, sliced thinly across-wise
- 1 lb (450 g) onions, peeled and sliced into half-moon shapes about ½ (1 cm) thick
- 3 cloves garlic, peeled and crushed
- 3 green chillies, deseeded and finely chopped
- 1 level tablespoon ground turmeric
- 1 level tablespoon freshly grated peeled root ginger
- 2 medium tomatoes, skinned and chopped
- 400ml tin coconut milk
- 5 fl oz (150 ml) natural yoghurt
- salt and freshly milled black pepper
- juice 1 lime
- 1 tablespoon chopped fresh coriander leaves
- First of all you need to roast the whole spices, and to do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now transfer them to a pestle and mortar and crush them to a powder.
- Next place 2 tablespoons of the oil and butter in the casserole over a high heat and, when it is really hot, brown the pieces of meat a few at a time.
- Now fry the thinly sliced onions until translucent.
- Remove them to a plate, then add the rest of the oil/butter and, when that's really hot, too, fry the onions till well browned – about 10 minutes – then add the garlic and chilli and cook for a further 2 minutes.
- Next return the meat to the pan, add the crushed spices, fenugreek powder (if you were unable to buy it whole), turmeric, ginger and tomatoes and stir everything around.
- Next add the coconut milk into the casserole, followed by the yoghurt and some seasoning.
- Now bring the mixture up to a slow simmer, put the lid on the casserole and simmer very gently for 2 hours.
- Just before serving, add the lime juice and sprinkle over the chopped fresh coriander.
- Serve with spiced basmati rice and Fresh Coriander Chutney.