Beef Passanda     

Curry TypePassanda
Time to prepare10 minutes
Time to cook2 hours 15 minutes
No. of servings4
Ingredients * 1Lb braising beef steak cubed
* 4 Green Cardamom pods
* 2 Bay leaves
* 1 Onion sliced
* 1 Whole Clove Garlic
* Water
* 1 Tin evaporated milk
* 4oz ground almonds
* 2 tablespoons flaked almonds
* 4oz Thick Greek Yogurt
* 4oz double cream
* 2 Tablespoons tomato puree
* 3 Tablespoons Mango chutney
* Quarter of an onion finely chopped.
* 2 Teaspoons Curry Powder
* Half Teaspoon Chilli Powder
* 3 Finely Chopped Cayenne Chillies
* 4 Cloves Crushed Garlic
* 2 inches Root Ginger grated
* 5 Tablespoons Vegetable Oil
* 4 Tablespoons roughly chopped coriander leaves
* 1 Tablespoon whole coriander leaves
* 1 Teaspoon Turmeric
* 1 teaspoon Garam Massalla
* Seasoned flour
InstructionsDip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours. Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked meat pieces. Stir in the cream, tomato puree, ground almonds, mango chutney and milk and simmer for 10 minutes , stirring regularly. If needed add a little water or casserole juice to prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

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Death by Curry