Read Online Indian Curry Recipes by Catherine Atkinson - Free Book Online Page A
Authors: Catherine Atkinson
Tags: Cooking
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tsp garlic purée (paste)
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli paste
4 green cardamom pods, split
4 whole cloves
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
5 ml/1 tsp ground turmeric
2.5 ml/½ tsp cayenne pepper
2.5 ml/½ tsp caster (superfine) sugar
2.5 ml/½ tsp salt
100 ml/3½ fl oz/scant ½ cup beef stock or water
300 ml/½ pint/1¼ cups thick plain yoghurt
Heat half the ghee or butter in a large frying pan and cook the beef in batches until browned all over. Transfer to the ceramic cooking pot with a slotted spoon, leaving the fat and juices behind.
Add the rest of the ghee or butter to the pan and cook the onions for 7-8 minutes until beginning to colour. Add the garlic, chilli, cardamom pods, cloves, cumin, coriander, turmeric, cayenne pepper and sugar and stir for a further 1-2 minutes. Stir in the salt and stock or water. Turn off the heat and tip the mixture into the ceramic cooking pot.
Stir the yoghurt into the curry a little at a time. Cover with the lid and cook on High for 3-4 hours or on Low for 6-8 hours, or until the meat is really tender and the sauce very thick.
Taste and adjust the seasoning if necessary. Serve with Lentil Dhal with Toasted Almonds.
TIP
You could use chicken stock if you prefer.
----
Beef Keema
This is a mild and mellow curry, ideal for introducing children to spicy food. Make sure you use good quality very lean mince. It's delicious served with a pile of freshly cooked parathas or chapattis. It can also be spooned into warmed naan or pitta bread.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onions
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli purée (paste) (optional)
5 ml/1 tsp grated fresh or bottled ginger
15 ml/1 tbsp mild curry paste
450 g/1 lb lean minced (ground) beef
2.5 ml/½ tsp caster (superfine) sugar
30 ml/2 tbsp tomato purée (paste)
150 ml/¼ pint/2/3 cup boiling beef stock or water
400 g/14 oz/large can chopped tomatoes
Salt and freshly ground black pepper
175 g/6 oz/1 cup fresh or frozen peas
Heat the oil in a large frying pan and fry the onion for 7-8 minutes, until almost soft. Add the garlic, chilli, if using, ginger and curry paste and stir for a few seconds until mixed.
Add the minced beef and stir-fry for 3-4 minutes until the meat is no longer pink and all the grains are separate. Stir in the sugar, tomato purée and about half the stock or water. Heat until steaming hot, but not boiling.
Tip the mixture into the ceramic cooking pot, stir in the rest of the stock or water and chopped tomatoes. Season with salt and pepper, then cover with the lid and cook on High for 2 hours or on Low for 4 hours or until the meat is tender and the sauce thick.
If using frozen peas, spread them out on a plate to thaw while the meat is cooking. Put the peas in a sieve (strainer) and pour over about half a kettleful of boiling water, so that the peas are hot when added to the cooking pot. Stir the peas into the minced beef mixture, put the lid back on and cook for a further 15 minutes. Taste and adjust the seasoning if necessary. Serve with Indian breads.
VARIATION
This keema is equally good made with lamb instead of beef; the cooking times remain the same.
----
Madras Beef Curry
Individual spices are ground to a paste to give this curry an authentic flavour, far better than any shop-bought version. The aromatic-flavoured meat that has been cooked for so long almost melts in your mouth.
Serves 4
2 green cardamom pods, split
5 ml/1 tsp coriander seeds
5 ml/1 tsp cumin seeds
5 ml/1 tsp crushed dried chillies
5 black peppercorns
2.5 ml/½ tsp salt
10 ml/2 tsp grated fresh or bottled ginger
2 onions or 90 ml/6 tbsp frozen diced onions
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp tomato purée (paste)
700 g/1½ lb
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli paste
4 green cardamom pods, split
4 whole cloves
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
5 ml/1 tsp ground turmeric
2.5 ml/½ tsp cayenne pepper
2.5 ml/½ tsp caster (superfine) sugar
2.5 ml/½ tsp salt
100 ml/3½ fl oz/scant ½ cup beef stock or water
300 ml/½ pint/1¼ cups thick plain yoghurt
Heat half the ghee or butter in a large frying pan and cook the beef in batches until browned all over. Transfer to the ceramic cooking pot with a slotted spoon, leaving the fat and juices behind.
Add the rest of the ghee or butter to the pan and cook the onions for 7-8 minutes until beginning to colour. Add the garlic, chilli, cardamom pods, cloves, cumin, coriander, turmeric, cayenne pepper and sugar and stir for a further 1-2 minutes. Stir in the salt and stock or water. Turn off the heat and tip the mixture into the ceramic cooking pot.
Stir the yoghurt into the curry a little at a time. Cover with the lid and cook on High for 3-4 hours or on Low for 6-8 hours, or until the meat is really tender and the sauce very thick.
Taste and adjust the seasoning if necessary. Serve with Lentil Dhal with Toasted Almonds.
TIP
You could use chicken stock if you prefer.
----
Beef Keema
This is a mild and mellow curry, ideal for introducing children to spicy food. Make sure you use good quality very lean mince. It's delicious served with a pile of freshly cooked parathas or chapattis. It can also be spooned into warmed naan or pitta bread.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onions
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli purée (paste) (optional)
5 ml/1 tsp grated fresh or bottled ginger
15 ml/1 tbsp mild curry paste
450 g/1 lb lean minced (ground) beef
2.5 ml/½ tsp caster (superfine) sugar
30 ml/2 tbsp tomato purée (paste)
150 ml/¼ pint/2/3 cup boiling beef stock or water
400 g/14 oz/large can chopped tomatoes
Salt and freshly ground black pepper
175 g/6 oz/1 cup fresh or frozen peas
Heat the oil in a large frying pan and fry the onion for 7-8 minutes, until almost soft. Add the garlic, chilli, if using, ginger and curry paste and stir for a few seconds until mixed.
Add the minced beef and stir-fry for 3-4 minutes until the meat is no longer pink and all the grains are separate. Stir in the sugar, tomato purée and about half the stock or water. Heat until steaming hot, but not boiling.
Tip the mixture into the ceramic cooking pot, stir in the rest of the stock or water and chopped tomatoes. Season with salt and pepper, then cover with the lid and cook on High for 2 hours or on Low for 4 hours or until the meat is tender and the sauce thick.
If using frozen peas, spread them out on a plate to thaw while the meat is cooking. Put the peas in a sieve (strainer) and pour over about half a kettleful of boiling water, so that the peas are hot when added to the cooking pot. Stir the peas into the minced beef mixture, put the lid back on and cook for a further 15 minutes. Taste and adjust the seasoning if necessary. Serve with Indian breads.
VARIATION
This keema is equally good made with lamb instead of beef; the cooking times remain the same.
----
Madras Beef Curry
Individual spices are ground to a paste to give this curry an authentic flavour, far better than any shop-bought version. The aromatic-flavoured meat that has been cooked for so long almost melts in your mouth.
Serves 4
2 green cardamom pods, split
5 ml/1 tsp coriander seeds
5 ml/1 tsp cumin seeds
5 ml/1 tsp crushed dried chillies
5 black peppercorns
2.5 ml/½ tsp salt
10 ml/2 tsp grated fresh or bottled ginger
2 onions or 90 ml/6 tbsp frozen diced onions
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp tomato purée (paste)
700 g/1½ lb
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