Read Online Indian Curry Recipes by Catherine Atkinson - Free Book Online Page B
Authors: Catherine Atkinson
Tags: Cooking
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braising or chuck steak, cut into cubes
30 ml/2 tbsp ghee or unsalted (sweet) butter
15 ml/1 tbsp groundnut (peanut) or sunflower oil
100 ml/3½ fl oz/scant ½ cup hot beef stock
2.5 ml/½ tsp cornflour (cornstarch)
250 ml/8 fl oz/1 cup thick plain yoghurt
Open the cardamom pods and remove the black seeds. Put them into a spice or coffee grinder with the coriander and cumin seeds, chillies, peppercorns and salt. Grind to a coarse powder. Add the ginger, one of the onions, roughly chopped, the garlic and tomato purée. Blend to a fairly smooth paste.
Put the beef in a glass bowl. Add the curry paste and mix well until the meat is coated. Tightly cover with clingfilm (plastic wrap) and leave to marinate in the fridge for at least 1 hour, or overnight, if you prefer.
Thinly slice the remaining onion. Heat half the ghee or butter with 5 ml/1 tsp of the oil in a large frying pan and cook the onion for 6-7 minutes or until beginning to turn golden. Transfer to the ceramic pot. Add the rest of the ghee or butter and oil to the pan, then cook the beef for 3-4 minutes until browned all over. Turn off the heat and stir in the stock. Tip the mixture into the ceramic cooking pot.
In a separate bowl, blend the cornflour with a spoonful of yoghurt, then mix with the rest of the yoghurt. Gradually stir into the beef mixture. Cover with the lid and cook on High for 3-4 hours or on Low for 6-8 hours, until the beef is really tender. Serve with Indian breads such as naan or parathas.
TIP
Although not so authentic, you can save time by buying Madras curry paste, blending 45 ml/3 tbsp with 15 ml/1 tbsp water and adding it at step 2.
VARIATION
For a change, try this recipe with lamb, cooking it for just 2½-3 hours on High or 5-6 hours on Low.
----
Kofta Curry
Try these spicy meatballs simmered in a rich tomato and onion sauce. After the meatballs are made, they are lightly fried while the sauce starts cooking; this not only browns them, but removes most of the fat. Make sure you use good quality minced beef for the best results.
Serves 4
15 ml/1 tbsp coriander seeds
10 ml/2 tsp cumin seeds
5 ml/1 tsp garam masala
5 ml/1 tsp chilli powder
5 ml/1 tsp ground turmeric
1.5 ml/¼ tsp ground cinnamon
45 ml/3 tbsp groundnut (peanut) or sunflower oil
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onion
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
4 green cardamom pods, split
4 whole cloves
200 g/7 oz/small can chopped tomatoes
100 ml/3½ fl oz/scant ½ cup boiling beef stock
450 g/1lb lean minced (ground) beef
Pinch of salt
Heat a dry non-stick frying pan over a high heat. Add the coriander and cumin seeds and stir for a few seconds until they darken slightly. Tip them into a spice or coffee grinder and blend to a fine powder. Alternatively grind with a pestle and mortar or the end of a rolling pin in a bowl. Mix with the garam masala, chilli, turmeric and cinnamon.
Heat 30 ml/2 tbsp of the oil in the frying pan, add the onion and cook for 7-8 minutes until soft. Add the garlic and ground spices and cook for a further minute, stirring. Spoon half of the mixture into a mixing bowl and leave to cool. Scrape the rest of the mixture into the ceramic cooking pot.
Add the cardamom pods, cloves and chopped tomatoes to the pot, then pour in the beef stock. Stir, then cover with the lid and cook on High for 30 minutes.
While the sauce is cooking, make the meatballs. Add the beef to the reserved onion and spice mixture in the bowl, season with a little salt, then mix together well. Shape into about 20 small balls.
Wipe the frying pan clean with kitchen paper (paper towel), and heat the remaining 15 ml/1 tbsp oil. Fry the meatballs for 2-3 minutes, turning until lightly browned all over.
Transfer the meatballs to the ceramic cooking pot with a slotted spoon, leaving the fat behind in the pan. Put the lid back on and switch the slow cooker to Low. Cook for 3 hours or until the meatballs are cooked through
30 ml/2 tbsp ghee or unsalted (sweet) butter
15 ml/1 tbsp groundnut (peanut) or sunflower oil
100 ml/3½ fl oz/scant ½ cup hot beef stock
2.5 ml/½ tsp cornflour (cornstarch)
250 ml/8 fl oz/1 cup thick plain yoghurt
Open the cardamom pods and remove the black seeds. Put them into a spice or coffee grinder with the coriander and cumin seeds, chillies, peppercorns and salt. Grind to a coarse powder. Add the ginger, one of the onions, roughly chopped, the garlic and tomato purée. Blend to a fairly smooth paste.
Put the beef in a glass bowl. Add the curry paste and mix well until the meat is coated. Tightly cover with clingfilm (plastic wrap) and leave to marinate in the fridge for at least 1 hour, or overnight, if you prefer.
Thinly slice the remaining onion. Heat half the ghee or butter with 5 ml/1 tsp of the oil in a large frying pan and cook the onion for 6-7 minutes or until beginning to turn golden. Transfer to the ceramic pot. Add the rest of the ghee or butter and oil to the pan, then cook the beef for 3-4 minutes until browned all over. Turn off the heat and stir in the stock. Tip the mixture into the ceramic cooking pot.
In a separate bowl, blend the cornflour with a spoonful of yoghurt, then mix with the rest of the yoghurt. Gradually stir into the beef mixture. Cover with the lid and cook on High for 3-4 hours or on Low for 6-8 hours, until the beef is really tender. Serve with Indian breads such as naan or parathas.
TIP
Although not so authentic, you can save time by buying Madras curry paste, blending 45 ml/3 tbsp with 15 ml/1 tbsp water and adding it at step 2.
VARIATION
For a change, try this recipe with lamb, cooking it for just 2½-3 hours on High or 5-6 hours on Low.
----
Kofta Curry
Try these spicy meatballs simmered in a rich tomato and onion sauce. After the meatballs are made, they are lightly fried while the sauce starts cooking; this not only browns them, but removes most of the fat. Make sure you use good quality minced beef for the best results.
Serves 4
15 ml/1 tbsp coriander seeds
10 ml/2 tsp cumin seeds
5 ml/1 tsp garam masala
5 ml/1 tsp chilli powder
5 ml/1 tsp ground turmeric
1.5 ml/¼ tsp ground cinnamon
45 ml/3 tbsp groundnut (peanut) or sunflower oil
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onion
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
4 green cardamom pods, split
4 whole cloves
200 g/7 oz/small can chopped tomatoes
100 ml/3½ fl oz/scant ½ cup boiling beef stock
450 g/1lb lean minced (ground) beef
Pinch of salt
Heat a dry non-stick frying pan over a high heat. Add the coriander and cumin seeds and stir for a few seconds until they darken slightly. Tip them into a spice or coffee grinder and blend to a fine powder. Alternatively grind with a pestle and mortar or the end of a rolling pin in a bowl. Mix with the garam masala, chilli, turmeric and cinnamon.
Heat 30 ml/2 tbsp of the oil in the frying pan, add the onion and cook for 7-8 minutes until soft. Add the garlic and ground spices and cook for a further minute, stirring. Spoon half of the mixture into a mixing bowl and leave to cool. Scrape the rest of the mixture into the ceramic cooking pot.
Add the cardamom pods, cloves and chopped tomatoes to the pot, then pour in the beef stock. Stir, then cover with the lid and cook on High for 30 minutes.
While the sauce is cooking, make the meatballs. Add the beef to the reserved onion and spice mixture in the bowl, season with a little salt, then mix together well. Shape into about 20 small balls.
Wipe the frying pan clean with kitchen paper (paper towel), and heat the remaining 15 ml/1 tbsp oil. Fry the meatballs for 2-3 minutes, turning until lightly browned all over.
Transfer the meatballs to the ceramic cooking pot with a slotted spoon, leaving the fat behind in the pan. Put the lid back on and switch the slow cooker to Low. Cook for 3 hours or until the meatballs are cooked through
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