- 1kg gravy beef
- 2 tblsps vegetable oil
- 2 onions, thinly sliced
- 2 cloves garlic, crushed
- 3cm piece fresh ginger, finely sliced
- 1/4 cup korma curry paste
- 2 tblsps tomato paste
- 400g can crushed tomatoes
- 400ml can coconut cream
- 1/4 cup almond meal
- 1/4 cup cooking cream
- 1/2 cup chopped fresh coriander
- Salt & pepper, to taste
- Flaked almonds, to garnish
- Steamed basmati rice and cucumber raita, to serve
- Trim excess fat and sinew from beef. Cut beef into 3cm pieces. Combine beef with 1 tblsp oil in a bowl. Divide into four equal portions. Booking one portion at a time, heat a large, flameproof casserole dish (14-cup capacity, with lid) over medium to high heat. Att one portion of beef, cook for about 2 minutes, before turning to brown other sides. Remove from pan. Repeat with each portion.
- Heat remaining oil in same dish. Add onions, garlic, ginger and curry paste. Cook, stiring in all the brown pieces that cling to base of pan, until onions are soft.
- Return beef to pan. Stir in tomato paste, tomatoes and coconut cream. Bring to boil. Cover with lid.
- Cook in a moderately slow oven (160C for about 2 hours, or until beef is tender.
- Remove from oven. Stir through almond meal, cream and coriander. Season with salt and pepper.
- Garnish curry with almonds. Serve with rice and raita.
Tip: For extra heat, add a finely copped long fresh chilli or 1/4 tsp ground chilli with onions in Step 2.