Let's continue with doing some very easy Indian food, something that is maybe not the real thing but comes pretty close. Not all of us live in urban areas where one can find all the ingredients needed to do a proper curry or anything the traditional way, so sometimes one has no choice than to take a short cut and do something the fast way.
Still it is a lot better than just buying something frozen from the shopping center in the frozen section.....that is actually no comparison. Anyway, we did this beef curry and it came out really beautiful, it has been cooked for many hours, just nice and slow and all the spices had time to develop and give some flavor. I like to take a "lesser" cut for my curry, the main reason for it being flavor.
With the meat it is really very simple, the tougher the cut the more flavorful it is. Toughness comes from how much it has been used by the animal, so for example the beef cheeks and the Oxtail is extremely tough and has to be cooked for hours so the flavor is absolutely amazing whereas the fillet has basically never been used, so it is super tender but looses out in flavor. Not to say that a good beef fillet has no flavor, no not at all, but it is just a lot more subtle.
But now to the recipe
2 Kg Beef Topside, Cubes
50 G Tumeric
1 Kg Onions
50 G Garlic Paste
50 G Ginger Paste
50 G Green Chili
100 G Coriander
100 G Cashew Nuts, chopped
50 G Tomato Paste
2 Ea Bay Leaf
100 Ml Cream
50 Ml Oil Salt
Pre boil Beef cubes with whole spices
Strain and keep the stock
Slice onions and cook them gently with oil till they are soft and pasty, add in powdered spices
Saute beef cubes with garlic, ginger, tomato paste and chili.
Add some beef stock and finely chopped cashew nuts
Add the onion paste
Simmer till the meat is tender and the sauce has a thick consistency
Garnish with toasted almonds, chili and chopped coriander