BEEF CURRY WITH BLACK PEPPER & CINNAMON

I tend to gravitate towards aromatic curries, rich in warming spices, rather than super-spicy numbers that become increasingly challenging to eat with every mouthful. As such, this recipe causes more of a glow than a fierce chilli heat.

SERVES 4

• ¼ tsp chilli powder

• ½ tsp ground turmeric

• 1 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp garam masala

• 2 tsp freshly ground black pepper • 2 red onions, peeled and grated coarsely

• 900 g chuck steak, trimmed of excess fat and cut into 4 cm pieces

• 6 garlic cloves, grated finely

• 1 tbsp finely grated fresh root ginger • 2 tbsp sunflower oil

• 2 tbsp tomato paste

• 2 tsp honey

• 1 tbsp red-wine vinegar

• 1½ tsp sea salt

• 350 ml (1½ cups) beef stock

• 1 green bird’s eye chilli

• 1 cinnamon stick

• 2 bay leaves

• 3 tbsp chopped coriander leaves, to serve • cooked rice, to serve • plain yoghurt, to serve

1. Preheat the oven to 160°C/gas mark 3. Pour 4 tbsp hot water into a small bowl and mix in the chilli powder, turmeric, cumin, coriander, garam masala and black pepper. Leave for a couple of minutes.

2. Place the onions in a deep pot, followed by the beef. Mix the garlic and ginger into the water and spices, followed by the oil, tomato paste, honey, vinegar and salt. Pour this mixture over the beef and onions and, using your hands, mix everything together thoroughly. Add the beef stock, the whole green chilli, cinnamon stick and bay leaves.

3. Pop the lid on the pot and place in the oven for 2½ hours. Halfway through, give everything a good stir. After the total time is up, stir again, take off the lid and return to the oven for 20 minutes or until thickened.

4. Garnish with chopped coriander and serve with rice and yoghurt.