Beef Passanda

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Ingredients

Serves 4

1Lb braising beef steak cubed
4 Green Cardamom pods
2 Bay leaves
1 Onion sliced
1 Whole Clove Garlic
Water
1 Tin evaporated milk
4oz ground almonds
2 tablespoons flaked almonds
4oz Thick Greek Yogurt
4oz double cream
2 Tablespoons tomato puree
3 Tablespoons Mango chutney
Quarter of an onion finely chopped.
2 Teaspoons Curry Powder
Half Teaspoon Chilli Powder
3 Finely Chopped Cayenne Chillies
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 Teaspoon Turmeric
1 teaspoon Garam Massalla
Seasoned flour
Buy a complete set of curry spices - click here

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.

Method

Dip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours. Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked meat pieces. Stir in the cream, tomato puree, ground almonds, mango chutney and milk and simmer for 10 minutes , stirring regularly. If needed add a little water or casserole juice to prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

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