Baked Beef Curry With Cashew Cream and Coconut Milk

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I’m afraid that this is a totally unauthentic curry with little bits of everything in it but we really enjoy it!

The cashew cream is made from whizzing raw cashews and water and really does add a lovely richness to this dish.

Serves 10-12 and freezes really well.

To make it dairy free just use oil.

Ingredients

6 large tomatoes, quartered

2 thumb size pieces of fresh ginger, peeled and roughly chopped

4 large garlic cloves, roughly chopped

1 red onion, peeled and quartered

500mls water

3 x 5cm cinnamon sticks

5 whole cloves

80g ghee

1.7kg diced beef

2 tablespoons ground coriander

1 tablespoon ground cumin

1 teaspoon ground turmeric

1/4 teaspoon cayenne

2 dried chillies

440mls coconut milk

270g raw cashews

500mls beef stock

salt and pepper

Method

Process the fresh tomatoes, ginger, garlic and onion with 100mls of the water. I use a stick blender.

Heat a large frying pan over a medium heat, add the ghee and once melted, pour in the tomato mixture.

Cook over a medium to high heat until the sauce has thickened and darkened, this can take 30-45 mins.

Pour the cooked tomato paste into a large oven proof casserole with a lid.

Heat the casserole over a medium heat and add the cinnamon, cloves, coriander, cumin, turmeric, cayenne, dried chillies, salt and pepper, mix well.

Turn the heat to high and add the beef, brown the meat.

Pour in the coconut milk and stock, process 150g cashews and 400mls of water, add this to the meat and stir well.

Cover and pop in the oven for 4 hours.

While the beef is cooking, heat a small frying pan over a medium heat and roast the remaining cashews. Allow to cool and then chop lightly.

Serve the beef with the roasted cashews sprinkled on top.

 

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17 thoughts on “Baked Beef Curry With Cashew Cream and Coconut Milk”

  1. Looks yum! Sometimes it doesn’t matter if it’s not authentic. People who cook traditionally make adjustments all the time! All for taste and health ๐Ÿ™‚

  2. Oh wow Ros, I’ve never baked a curry before, might try it one day.
    What temperature should I cook it at?
    I often use a pressure cooker for my beef curries to speed up the cooking process ๐Ÿ™‚ But the long slow cooking must result in so much flavour. Bec

  3. This reminds me both of Satay sauce and also one of my favorite Northern Indian curries, Navratan Korma, with dried fruits and nuts and veges. I’m hungry now!

  4. This reminds me both of Satay sauce and also one of my favorite Northern Indian curries, Navratan Korma, with dried fruits and nuts and veges. Iโ€™m hungry now!

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