Fragrant Beef Curry

Malzemeler

2 tablespoons olive oil

2 large onions (400g), chopped coarsely

2 large cloves garlic, crushed 1 tablespoon grated fresh ginger

3 sprigs curry leaves

2 teaspoons ground turmeric

2 teaspoons ground cumin

11⁄2 teaspoons ground coriander

1⁄2 teaspoon ground cardamom

1/4 teaspoon ground chilli

1 teaspoon fennel seeds

1 teaspoon fenugreek seeds

1/2 tablespoons tamarind puree

or red wine vinegar

1.5kg (31b) beef chuck steak, cut into5 cm (2in) cubes

400g (122oz) can diced tomatoes

1 teaspoon garam masala

mint leaves, to serve

Yöntemler

1 Heat oil in a 6-litre (24-cup) pressure cooker over low-medium heat. Cook onion, stirring, for 8 minutes. Add garlic, ginger and curry leaves; cook, stirring, for 1 minute or until onion is soft. Add ground spices and seeds; cook, stirring, for 1 minute or until fragrant. Stir in tamarind.

2 Add beef and tomatoes to cooker; stir to coat in spice mixture. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 1 hour.

3 Release pressure using the quick release method (page 8). Remove lid. Stir in garam masala.

4 Serve curry topped with mint leaves.