Tag Archives: raw cashews

Beef And Coconut Curry

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I love a good curry!

With meat falling apart and a really flavourful sauce this curry doesn’t last long in our house. I make this quantity to ensure I have some leftovers to freeze in individual meal boxes with some rice or to use as a home made pie filling, it’s an Australian thing, we love our pies!

Although you might be put off by the quantity of ghee, don’t worry! Towards the end of cooking the fat all rises to the surface of the curry and I just spoon it off.

Serves 10-12 and freezes very well.

Ingredients

100g ghee

4 large tomatoes

1 large onion, peeled and roughly chopped

6 garlic cloves, peeled

70g fresh ginger, peeled and roughly chopped

3 onions, peeled and sliced

3 tablespoons ground cumin

3 tablespoons ground coriander

1 teaspoon ground fennel

1/4 teaspoon ground cinnamon

1 pinch ground cloves

1 teaspoon Kashmiri chilli powder

1.5kg beef, fat and sinew removed, diced

670mls coconut milk

400mls passatta, sieved tomatoes

2 tablespoons tomato paste

a pinch of saffron

salt and pepper

100g raw cashew nuts

fresh coriander to serve

Method

Heat half the ghee in a large oven proof pan, with a tight fitting lid,over a medium to high heat.

While the ghee heats, process the tomatoes, one onion, garlic, ginger and 200mls of water to make a paste.

Add this paste to the pan and bring it up to a gentle simmer, let the paste slowly reduce down until you have a thick, dark red paste left in the pan, this usually takes around 40 minutes.

Scrape the paste out of the pan and set aside.

Preheat the oven to 150 degrees Centigrade.

Add the remaining ghee to the pan and add the three sliced onions, cook the onions until soft and then add the cumin, coriander, fennel, ground cloves and chilli powder.

Stir well and cook for 1 minute.

Return the paste to the pan, heat through, stirring well.

Now add the beef and stir through regularly for a couple of minutes to allow it to seal a little.

Pour in the coconut milk, passatta and tomato paste and sprinkle over the saffron. Stir well and season with salt and pepper.

Cover with the lid and pop the pan in to the oven.

Bake for 3 hours, stirring occasionally.

Towards the end of cooking, spoon off the fat that will have risen to the surface.

Heat a frying pan over a high heat, add the cashews and dry fry until they are colouring up.

Pour the nuts not a chopping board to cool, once cool, very roughly chop them . Roughly chop a handful of fresh coriander, leaves and stalks.

To serve, sprinkle over the nuts and coriander.

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.