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Beef Curry with coconut cream

Serves: 2 to 4


900 g beef braising steak
(stewing steak is fine but takes a little longer cooking)
2 teaspoons coriander seeds,
1 teaspoon cumin seeds
2 cardamom pods
2 large onions
2 - 3 cloves garlic, crushed
2-3 green chillies deseeded, finely chopped
4cm piece root ginger (about the size of a large walnut), peeled and finely chopped
1 tablespoon of turmeric
1 tin of coconut milk


1) Crush the whole spices & pods and dry roast in a heavy-bottomed frying pan for a couple of minutes.
2) Fry the diced beef in a casserole dish in cooking oil to brown it and then transfer to a plate.
3) Add onions to the pan and fry for a few minutes. Then add the garlic and all the spices, the chilli and ginger and cook for a further 5 minutes. Return the meat to the pan.
4) Add the coconut milk slowly to the casserole and cover.
5) Simmer very gently for about 2 hours. Take off the lid and check consistency, Test the meat to see if it is cooked and then cook for a further 15 minutes uncovered.