Beef Curry Dopiaza

Serves 4
225g long grain rice (ff)
400g chopped tomatoes (s)(sff)
450g stewing steak with the fat removed (ff)
450g onions, thinly sliced (s)(sff)
½ tsp asafetida powder
½ tsp fenugreek powder
1tsp coriander seeds
1tsp cumin seeds
1tsp turmeric powder
1tsp garam masala
1tsp olive oil (2 syn/4=0.5 syn)
2tsp curry powder
4 cardamom seeds
4 curry leaves
1 red chili, finely chopped, deseeded (s)(sff)
2 garlic cloves, finely chopped (sff)
Knorr Dark Stock pot with 250mL water


In a hot dry frying pan dry fry the seeds for 1 minute, when spitting, remove and crush to a powder, set aside.
Dry fry the meat to remove the fat, cook until brown then set aside.
Add 1tsp olive oil & fenugreek powder, cook the onions until brown, add the garlic, chopped chili return the meat to the pan, and add the crushed spices and the other spices & curry leaves, except the garam masala.
Cook for 10mins then add the tomatoes, cook for 40mins then add the garam masala and continue for a further 5mins, remove the curry leaves, serve with rice.
Credit: Pete’s Recipe Book

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