Name: Beef Curry with Almond Sauce
Yield: Serves 6
Ingredients: chilli powder, to taste; 3 oz (75 g) blanched almonds; 1 teaspoon (5 ml spoon) ground black pepper; 2 lb (900 g) stewing beef; 6 tablespoons (6 X 15 ml spoon) plain yogurt; 1 teaspoon (5 ml spoon) ground cardamom; 1-inch (2.5 cm) piece fresh ginger, peeled and roughly chopped; ½ teaspoon (2.5 ml spoon) ground cloves; 6 cloves garlic, peeled and roughly chopped; 2 teaspoons (2 X 5 ml spoon) ground cumin seeds; 4 tablespoons (4 X 15 ml spoon) vegetable oil; 14 oz (397 g) tin tomatoes; 2 onions, finely chopped; a few coriander leaves or a little parsley, chopped, to garnish; ½ teaspoon (2.5 ml spoon) ground turmeric; 1 rounded tablespoon (2 X 15 ml spoon) desiccated coconut; salt; 3 teaspoons (3 X 5 ml spoon) ground coriander seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This dish transforms even the cheapest stewing beef; cooked until it is meltingly tender in a richly spiced thick dark sauce it is a dish fit for any occasion. I prefer to do without rice and cook two contrasting vegetables instead, such as carrots and spinach. Don’t be too put off by the long list of ingredients - it is just a few more spices than usual, and you can leave out any that you don’t have.