Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Lunch, Main
Favourite flavours: Curry

Beef and herb curry

INGREDIENTS

2 tablespoons vegetable oil
1 tablespoon black mustard seeds
1 medium onion, finely diced
2 cloves garlic, chopped
8 curry leaves
2 tablespoons curry powder
600 g beef, in bite size pieces — round, chuck or stewing meat
3 cups beef stock
1 tablespoon each or fresh tarragon, parsley and chives
Cooked rice
Curry powder
100g dried chillies
50gm coriander seeds
25 gms cumin seeds
2 cardamom seeds, split and seeds removed
1 teaspoon fenugreek seeds
1 x 5cm cinnamon stick

METHOD

In a large pot, heat the oil and when smoking, tip in the mustard seeds — cover with lid and leave to sit for 15 seconds. Add the onions and cook for a few minutes, stirring all the time.

Add the garlic, curry leaves and powder — stir for a few minutes and then add the beef pieces. Move around the pot to seal and coat the beef with the curry mixture.

Pour in the stock/water, bring to a simmer and cook for 1 hour. Check to see the beef is cooked through before serving.

Serve with heaps of cooked long grain rice and suitable sambals such as bananas desiccated coconut, chopped onion and tomatoes, mango chutney and natural yoghurt.

Curry Powder

Over low heat, dry fry all the spices except for the cinnamon until dark brown, but not burnt.

Remove from heat and break the cinnamon stick into the mixture and when cool enough either pound all the ingredients in a mortar and pestle or in a designated spice grinder.

Store in an airtight jar.