Pete’s Beef Curry Dopiaza-2
Serves 4
Ingredients
225g long grain rice
(ff)
400g chopped tomatoes
(s)(sff)
450g stewing steak with the fat removed
(ff)
½ tsp asafetida powder
½ tsp fenugreek powder
1tsp coriander seeds
1tsp cumin seeds
1tsp turmeric powder
1tsp garam masala
1tbsp sweetener
1 cup of peas
(ss)(ff)
2tsp curry powder
4 large onions, 2 finely chopped, 2 sliced
(s)(sff)
4 cardamom seeds
2 garlic cloves, finely chopped
Knorr Dark Stock pot with 300mL water
Method
In a hot dry frying pan dry fry the seeds for 1 minute, when spitting, remove and crush to a powder, set aside.
Dry fry the meat to remove the fat, cook until brown then set aside.
Fry the finely chopped onions in a saucepan sprayed with Fry Light, add the fenugreek powder, cook the onions until brown, add the garlic, return the meat to the pan, and add the crushed spices and the other spices, except the garam masala.
(Boil the 2 remaining onions until cooked then set aside.)
Cook the meat for 10mins then add the tomatoes, sweetener & stock, cook for 40mins then add the boiled onions, peas, garam masala and cook for a further 5mins, serve with rice.