Beef Curry
Beef Curry from Trinidad
Step 1. Marinating
Make a smooth marinade by blending in a blender:
8 T chopped onion
2 cloves of garlic, chopped
2 T parsley, chopped
3 T coriander, chopped
1 T fresh thym leaves ( or 1t dried)
3 rawit chilipeppers
1 t gingerpowder
1 t salt
ground black pepper
2 T water
Mix this marinate with:
500g cubed stewing beef
And marinate in your fridge for about ½ to maximal 3 hours.
Step 2. Cooking
Gently panfry in some oil until golden brown:
2-3 cloves of garlic, chopped finely
Then add:
1 T hot curry powder
Reduce the heat and add the marinated beef including the marinate.
Stir for 1 minute. Then put the lid on, turn the heat on low and heat through in about 10 minutes. Then add:
3 dl warm water or beefstock
1 t salt
1 t ground cumin
2 t amchar masala
Bring to the boil, reduce the heat and let it simmer until soft and succulent. The recipe says 1,5 hour, I’d say 3 hours at least. Just make it a day in advance, then you’ll never stress and besides that, stews are always better the next day!
Reduce the liquid until thick and sticky. Add some fresh coriander and spring onion in the end for colour.
Making Amchar Masala:
4 T coriander seeds
1 T cumin seeds
4 t black peppercorns
2 t fennel seeds
2 t brown mustardseed
2 t fenegreek
Slowly heat these spices in a dry pan until a little bit darker, for about 1-2 minutes. Take them out of the pan. Let them cool down, then grind in your spice-grinder.