Ingredients
500g Oyster Blade Beef, diced
1/2 red onion, finely diced
4 cloves garlic, smashed and peeled,
1 tbls grated ginger
1/2 cup tomato passata
1 dried bird’s eye chilli, chopped
1 pkt pappadums
Curry Paste
1 ½ tbsp ground cumin
1 ½ tbsp ground coriander seeds
1 ½ tbls ground turmeric
1 tbls white vinegar
6 cloves
8 cardamom
1 cinnamon quill
40 ml tamarind paste
1 ½ tbls mustard seed oil
Method
In a hot frying pan with some olive oil, fry off the onion, garlic and ginger until the onions are translucent.
In a large bowl, mix together the beef with the curry paste ingredients. Transfer the beef and curry into a large pot and pour in 400mL water and the tomato passata and add the onions, garlic and ginger from the frying pan and the bird’s eye chilli. Give it a quick stir, make sure nothing is stuck to the bottom of the pot and put the pot on a medium heat to cook for 1.5-2 hours until the meat is tender and cooked through
To cook the pappadums, put a cake rack over a gas burner on a low heat and char each pappadum over the flame.
