Beef and potato curry

SERVES 4

400ml can coconut milk 25g ground almonds

1tbsp tomato purée 3 onions, finely chopped 8 small green chillies,

finely chopped

1½tbsp garam masala 1tbsp ground turmeric 2.5cm piece ginger, peeled

and finely shredded 4 garlic cloves, very

finely chopped

3tbsp ghee or oil

4 cloves

2 bay leaves 4 green cardamom pods,

slightly cracked

5cm cassia or cinnamon stick or 1tsp ground cinnamon 1tsp fennel seeds

1kg casserole steak or stewing

beef, diced into 2.5cm cubes 2tsp salt, or to taste

1 potato, peeled and chopped

into large cubes

1 Mix together the coconut milk, ground almonds and tomato purée to form a paste. Set aside.

2 In a mini blender or pestle and mortar, grind the onions, chillies, garam masala, turmeric, ginger and garlic to a smooth paste.

3 Heat the ghee or oil in a large heavy-based pan over a medium heat. Add the cloves, bay leaves, cardamom and cassia or cinnamon and fennel seeds and fry for 1min.

4 When they begin to crackle add the onion paste and cook over a low heat for 3-4min, or until the oil separates and the paste turns golden brown.

5 Stir in the meat, turn up the heat and continue cooking, stirring occasionally, for 10-12min, or until the liquid has evaporated and the meat starts to brown.

6 Next, add the coconut paste and salt, and stir until the meat is coated. Cook for 4-5min, stirring occasionally. Cover with a lid and simmer for about 80min.

7 Add the potato, cover and continue simmering for 30min, or until the meat is tender and the potato is cooked through.

8 Remove from the heat, cover with the lid and allow the meat to rest for 15-20min before serving.

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