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.
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
3 x 5cm cinnamon sticks
5 whole cloves
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
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.