Easy Curry Recipe
The curry has a deep, mild flavour. The spices surround the meat or vegetables and infuse the tomato sauce, this, however, is not a soupy style curry. The sauce reduces to a thick, rich, gravy that just coats the meat and leaves a few spoonfuls of sauce to top your rice or to dip your naan bread. It is easy to mix together, with no browning off of anything, all you have to do is perhaps give it an occasional stir. The recipe can be cooked in a casserole dish in the oven, on the hob or in a slow cooker. Add vegetables, lamb or beef they are all equally delicious and take on the spicing well.
- 500g chopped stewing beef or lamb or vegetables (see note)
- 1 red onion finely chopped
- 4 Tablespoons natural yoghurt
- 1 Tablespoon chopped fresh ginger
- 2 cloves garlic crushed
- ½ teaspoon sugar
- 2 Tablespoons tomato puree
- 1 tin chopped tomatoes
- 1 tin of water
- The spices:
- 2 bay leaves
- 4 cardamom pods crushed
- 1 small stick cinnamon +- 3cm
- 2 whole cloves
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1½ teaspoons crushed Kashmiri chillis (or to taste)
- 1 heaped teaspoon coriander powder
- 1 heaped teaspoon cumin powder
- 1½ teaspoons fennel seeds
- Serve with:
- Chopped coriander, rice and naan bread
- Add all the ingredients to your chosen pot for the method of cooking you want to use, (hob, oven or slow cooker).
- If you are using vegetables see note.
- Stir everything except the tinned tomato and water together.
- Make sure all the pieces of meat are coated in the spices.
- Slowly stir and mix the tinned tomato and the tin of water into the pot.
- Cover and simmer until the meat is cooked.
- Serve sprinkled with coriander.
Cook the sauce for 45 minutes and then add any vegetables you enjoy, potatoes, chickpeas, cauliflower, courgettes, aubergines, firm or smoked tofu. Cook until the vegetables are soft but retain their shape.
If you can't find Kashmiri peppers use dried red chillies
Make sure you read the packet or ask your butcher how long you need to cook the meat for.
As an indication, a 1inch diced cube of stewing beef or lamb can take just over two hours to soften.
No one method is better than the other.
If you are out, choose a slow cooker or pop a casserole dish in the oven at 160℃.
If you are home and can stir more often cook the stew on the hob.