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Ingredients

2 tablespoons sunflower oil
2 tablespoons ground cumin
3 dry red chillies
2 tablespoons yellow mustard seeds
1 large onion, finely chopped
3 garlic cloves, crushed
6 fresh curry leaves*
600g beef chuck steak or beef topside, diced
1 tablespoon garam masala
1 tablespoon turmeric
2 cinnamon sticks
300ml Massel beef stock
300ml coconut cream
2 tablespoons chopped fresh coriander
Mango raita (see notes), to serve
Naan, to serve

Method

Step 1 Heat the oil in a large frying pan over medium heat. Add the cumin, chilli, mustard seeds, onion, garlic and curry leaves and cook for 1 minute until you hear the mustard seeds start to pop. Add the beef and cook for a further 2 minutes, turning the beef in the spice mixture. Add the garam masala, turmeric, cinnamon and stock, then season with salt. Bring to the boil, then reduce heat to low, cover and simmer, stirring occasionally, for 1 hour. Remove lid and cook for 15 minutes uncovered. Add coconut cream and cook for 5 minutes, stirring to combine.
Step 2 Stir in the coriander and serve with the mango raita and naan.

Fragrant beef curry

How to make Fragrant beef curry

Ingredients

Method