I love the fact that the meat and veg are all in one pot and the boys love that they get to eat it with bread and poppadoms while using their fingers!
Serves 12, this curry freezes well so I tend to make this quantity and freeze half for a night off another day.
15 whole cloves
15 cardamom pods
20 black peppercorns
4x5cm sticks of cinnamon
2 medium onions, diced
4 garlic cloves, peeled and bruised
30-40 curry leaves
Thumb sized piece of ginger, peeled and grated
1.75kgs diced beef, around 3cm
1 litre water
750g potatoes, kipfler are great, cut into 4cm pieces
1/2-1 teaspoon cayenne pepper
500g frozen baby peas
270mls coconut cream
2 tablespoons corn flour mixed with 3 tablespoons water
75g fresh chopped coriander, stalks and leaves
In a large pan with a lid, heat the ghee, once hot, add the cloves, cardamom, cinnamon sticks and peppercorns.
As soon as they begin to sizzle, add the onion and cook over a medium to high heat until colouring a little.
Add the garlic, curry leaves and ginger to the pan and cook for two minutes.
Add the beef to the pan and over a high heat, brown the meat, around 4 minutes.
Pour the water into the pan, cover, bring up to simmering and simmer for 90 minutes. Uncover for the last 30 minutes.
Now, add the potatoes, cayenne and salt to the pan, bring back up to the boil and simmer for 30 minutes covered and then ten minutes uncovered.
Carefully pour the cornflour slurry into the curry sauce and stir until thickened.
Now add the peas and coconut cream, bring up to a simmer and sprinkle over the coriander. Serve.