Nuran's curry recipe

Chicken, beef or lamb curry

Kg. of beef [use budget rump or blade]

One whole chicken skinned and jointed.

Kg. of lamb fore quarter chops, cut into smaller pieces and fat removed

One brown onion sliced

One whole tin of diced tomatoes

Dessertspoon of crushed garlic

Teaspoon of crushed ginger

2 dessertspoon of curry powder

1 teaspoon of Marsala

1 teaspoon of turmeric

1 bay leaf

Teaspoon of cumin seeds

Teaspoon fennel seeds

Half a stick of cinnamon

Few whole cloves

Pinch of cardamom seeds

1 tablespoon or so of oil

1 teaspoon of salt

Dice the beef or if the other meat prepare them.

Heat oil in a large heavy based saucepan

Sauté onions garlic and ginger

Add cumin, fennel. Cinnamon, cloves, bay leaf, cloves and cardamom seeds.

Add the diced tomatoes

Stir for a few minutes and then add Marsala curry powder and turmeric

Add a little bit more oil if the mixture is dry

The heat should be medium

Then add the meat and coat with the spices.

Stir continuously and add a little bit of water if the mixture starts to stick

After 5 minutes cover and turn down the heat to low.

The water will come out of the meat when you cover it so don’t need to add any more water.

Simmer gently for an hour or so or till the meat is tender. If the meat is still not so tender add half a cup of water and simmer till tender and the juice is reduced

If cooking chicken or lamb, tip the pot to one side and spoon off excess fat.

Add a tablespoon of tomato paste and a bit more water if you want more juice

Add chopped coriander leaves and stand for a while before use

Serve with boiled rice or roti and tomato chutney.

Recipe for tomato chutney, rice and roti will follow.

← All recipes