Spice up your dinner party with a classic Indian style beef curry that is sure to please.

Prep Time: 15mins / Cook Time: 40 mins

Serves 8-10

Ingredients

2 kg of lean rump steak or topside cut into cubes 
1 litre of beef stock 
2 teaspoons each of Cape Herb & Spice sea salt and freshly ground black pepper 
4 teaspoons garam masala 
5 tablespoons unsweetened yoghurt 
4 -5 tablespoons vegetable oil 
4 large yellow onions, peeled and finely chopped 
4 garlic cloves, peeled and grated
5 cm knob fresh gingerroot, peeled and grated
4 tablespoons Furmano's tomato puree 
2 tablespoons brown sugar 
2 (400 g) cans chopped tomatoes
A handful coriander, leaves separated, stalks finely chopped 
6 -8 cardamom pods 
15 -20 curry leaves
6 long red and green chilies, finely chopped

FOR THE SPICE MIX

4 teaspoons cumin seeds
4 teaspoons coriander seeds
1-teaspoon fennel seed
1-teaspoon fenugreek seeds
4 teaspoons mild curry powder

Directions

Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Add spice mixture into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.

Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chili, ginger and a little seasoning. Add the sugar to help caramelize the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.

Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 minutes or until the beef is tender.
To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.